FOOD*2620 Food Engineering Principles W (3-2) [0.50]
Introduction to engineering principles and operations in food processing including heat transfer, fluid flow, material and energy balances, instrumentation and process control concepts.
Prerequisite(s): (BIOC*2580 or CHEM*2880), (1 of MATH*1030, MATH*1080, MATH*1200)
Department(s): Department of Food Science