Food Processing Engineering credit:

3 Hours

Examines application of process engineering principles to the conversion of raw agricultural materials into finished food products. Topics include basics of engineering analysis, units and dimensions, materials balances, energy balances, thermodynamics, heat transfer, psychrometry, refrigeration and mechanical separations. 3 undergraduate hours. 3 graduate hours. Prerequisite: MATH 220 , PHYS 101 , and FSHN 201 ; or consent of instructor.