FCS 347 - Food Engineering

When Offered: F, S, SS

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

This course is the study of the fundamentals of heat transfer, fluid flow, refrigeration, evaporation and other unit operations in the food processing industry. Application of engineering principles and concepts to the processing of food will also be examined.

Prerequisite(s): PHYS 110, PHYS 111.