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Nov 27, 2024
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2012-2013 General Catalog (Spring 2013) 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 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
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