Apr 18, 2024  
2013-2014 General Catalog (Summer, Fall 2013) 
    
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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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