FQM 415
Food Processing Engineering
Food Quality Management · Faculty of Nursing and Health Sciences · 3 credits
Description
The course covers the basic food engineering principles for non-engineering students, with an overview for their application in food processing. The topics to be covered are mass and heat transfer, fluid flow, thermodynamics, mass and energy balances, food process unit operations, and resource sustainability. Prerequisite: Senior Standing. Corequisite: FQM 425.
Prerequisites