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Jan 19, 2018
NDFS 4440 - Fundamentals of Food Engineering (QI) QI Quantitative Intensive 4 credits Engineering concepts taught in a fundamental sense and applied to food processing. Concepts include: general problem solving techniques, material and energy balances, fluid dynamics, heat transfer, refrigeration, and kinetics of common biological processes used in food preparation. Prerequisite/Restriction: PHYS 2110 Semester(s) Traditionally Offered: Fall Course Fee: $10.00
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