Introduction to Food Engineering

FABENG 3481
Introduction to material and energy balances, momentum, heat and mass transfer. Applications of basic engineering principles in food processing through problem solving and laboratory experiments. Offered for Food Science & Technology. Prereq: Math 1151 (151), Physics 1106 (106), 1200 (111), Chem 1210 (121), or FdScTe 2400 (401); or permission of instructor. Not open to students with credit for 481. Not open to Engineering majors.
Course Level: 
Undergraduate
Unit(s): 
3.0
Semesters Offered: 
Autumn 2019
Instruction Modes: 
In Person
Campuses: 
Columbus
Program area(s):