BBE4723

Principles of food processing engineering, unit operations, equipment. Topics include material balance, energy balance, fluid dynamics, and heat and mass transfer applications in food processing, and refrigeration, freezing, psychometrics, dehydration, evaporation, separation, and non-thermal processing. Students will learn how to quantitatively analyze basic processes and unit operations and be able to apply their understanding of engineering principles to the development and control of food processes for the sustainable production of safe and high-quality food products.

prereq: Upper div CSE or instr consent.

AFV - A-F or Audit

000503

01675

No

Every Spring