FST 3321 - Food Process Engineering (3)

Process engineering principles and related calculations are introduced for food processing applications, including unit conversion, thermodynamics, material and energy balance, basic fluid mechanics, steady-state and unsteady-state heat transfer, psychrometry, and refrigeration.

Prerequisite(s): C or better in CHM 1220 or CHM 123, CHM 1220L or CHM 123L, PHY 1210 or PHY 121, PHY 1210L or PHY 121L, and MAT 120 or MAT 1200; and C- or better in FST 1250 or FST 125.
Corequisite(s): FST 3321L.
Component(s): Lecture
Contact Hour(s): 3 hours lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once