ABE 4812 Food And Bioprocessing Engineering

Credit hours: (3)

An Analysis Of The Most Common Unit Operations Utilized In The Processing Of Food Products. The Principles Of Heat And Mass Transfer Associated With Processing Operations Will Be Used In Defining Process Systems For Drying, Refrigeration, Etc.
Prerequisite: MAC 3312, PHY 3048;
Corequisite: Co-req EML 3140