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B S E 542: Food Engineering Operations

  • Catalog Description:
    Lectures and experiments in food engineering operations selected from topics such as: thermodynamics, transport processes, biological kinetics and bioreactor design, thermal process calculations, separation processes, process instrumentation and control, process design and economics, and the use of computers.  
  • Credits: 4
  • Prerequisites or Corequisites: Food Sci 440, Sr st, or cons inst
  • Official Course Description (pdf)