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FSN 444. Food Engineering. 4 units

Term Typically Offered: W

Prerequisite: FSN 204 and FSN 330.

Engineering principles governing heat transfer, fluid flow, and introductory mass transfer and application of these principles to selected unit operations; theoretical aspects of the scientific and engineering principles of fluid flow and the transfer and change of materials and energy primarily by physical means during processing of food. 3 lectures, 1 laboratory.