PRINCIPLES OF FOOD ENGINEERING

Prerequisites & course information

Requisites: FOOD SCI 301 , (MATH 217 or 221 ), and ( PHYSICS 103 , 201 , or 207 ) Course Designation: Core GenEd - Natural Science & Wellness Breadth - Biological Science Level - Intermediate L&S Credit - L&S Liberal Arts and Science Repeatable for Credit: No Last Taught: Fall 2026 Learning Outcomes: 1. Apply the conservation equations (mass, energy, momentum) to food processes including those with reactions and unsteady state operation Audience: Undergraduate 2. Apply the transport equations (mass, energy, and momentum, including food rheology) to food processes Audience: Undergraduate 3. Apply concepts of thermodynamics to food systems: 1st law, 2nd law, gas laws, and psychometrics Audience: Undergraduate 4. Explain the theoretical basis for rheology and use rheological approaches to solve problems in food processing and product quality evaluation Audience: Undergraduate Learning Outcomes: 1. Apply the conservation equations (mass, energy, momentum) to food processes including those with reactions and unsteady state operation Audience: Undergraduate 2. Apply the transport equations (mass, energy, and momentum, including food rheology) to food processes Audience: Undergraduate 3. Apply concepts of thermodynamics to food systems: 1st law, 2nd law, gas laws, and psychometrics Audience: Undergraduate 4. Explain the theoretical basis for rheology and use rheological approaches to solve problems in food processing and product quality evaluation Audience: Undergraduate