ANFS 443 - Food Engineering Technology

Credit(s): 4

FOOD ENGINEERING TECHNOLOGY
Component: Lecture
Engineering fundamentals for processing of food materials, including applied thermodynamics and heat transfer principles and operations.
Repeatable for Credit: N Allowed Units: 4 Multiple Term Enrollment: N Grading Basis: Student Option

Crosslisted: May be crosslisted with BREG 445. PREREQ: PHYS 201 and PHYS 221. RESTRICTIONS: Not open to majors in mechanical or chemical engineering.

Course Typically Offered: Spring

General Education Objectives:
GE2A: Communicate Effectively in Writing GE5A: Reason Quantitatively GE5B: Reason Computationally GE5C: Reason Scientifically