BIOE 426 - Food Engineering (formerly BIOE 522)

When Offered: F, S

3 Credit(s)
3 Lecture Hour(s)
0 Lab Hour(s)

The general engineering principles of solids, fluids, and process equipment are discussed. Topics include energy, heat, enthalpy, pyschrometrics, heat and mass transfer, drying and refrigeration of food products.

Prerequisite(s): CHEM 107.