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Nov 23, 2024
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2022-2023 General Catalog ARCHIVED CATALOG: To search archives, MUST use search box to left. Current catalog: catalog.usu.edu.
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NDFS 4440 - Fundamentals of Food Engineering (QI)
QI Quantitative Intensive
4 credit(s)
This course covers 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(s):
Repeatable for credit: No
Grade Mode: Standard
Course changes effective: Summer 2022
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