FST 232/232L - Food Process Engineering I (3/1)

Process engineering principles including math concepts for food engineering calculations, units and dimension, thermodynamics, material and energy balance, and fluid flow.

Prerequisite(s): C or better in CHM 123/CHM 123L, C or better in MAT 115 or MAT 120, C or better in PHY 121/PHY 121L, and C- or better in FST 125.
Concurrent: Concurrent enrollment required.
Component(s): 2 lectures/problem solving. 1 three-hour laboratory.