Course Description
FOOD*2620 Food Engineering Principles W (3-2) [0.50] | |
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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 |