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 the following: CHM 1220 or CHM 123; CHM 1220L or CHM 123L; PHY 1210 or PHY 121; PHY 1210L or PHY 121L; MAT 1200 or MAT 120; and FST 2250 and FST 2250A, or FST 1250 or FST 125 in curriculum year 20-21 and prior.
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
Course Category: Major Course