— Food Processing

Prerequisites & course information

This version has ended; see updated course, below. Course Description: Principles of food engineering applied to food processing. Relationship of Newtonian and non-Newtonian fluid properties to heat and momentum transfer. Application of mass transfer in controlling kinetics and quality changes of foods. Learning Activities: Lecture 3 hour(s), Discussion 1 hour(s). Grade Mode: Letter. FST 203 — Food Processing (4 units) Course Description: Principles of food engineering applied to food processing. Relationship of Newtonian and non-Newtonian fluid properties to heat and momentum transfer. Application of mass transfer in controlling kinetics and quality changes of foods. Prerequisite(s): FST 100C ; FST 110 ; PHY 007C ; or consent of instructor. Learning Activities: Lecture 3 hour(s), Discussion 1 hour(s). Grade Mode: Letter. This course version is effective from, and including: Winter Quarter 2027. Learning Activities: Lecture 3 hour(s), Discussion 1 hour(s). Grade Mode: Letter. FST 203 — Food Processing (4 units) Course Description: Principles of food engineering applied to food processing. Relationship of Newtonian and non-Newtonian fluid properties to heat and momentum transfer. Application of mass transfer in controlling kinetics and quality changes of foods. Prerequisite(s): FST 100C ; FST 110 ; PHY 007C ; or consent of instructor. Learning Activities: Lecture 3 hour(s), Discussion 1 hour(s). Grade Mode: Letter. This course version is effective from, and including: Winter Quarter 2027.