Apr 19, 2024  
2019-2020 UMaine Undergraduate Catalog 
    
Catalog Navigation
  Catalog Home
  President’s Message
  Abbreviations
  Academic Calendar
  Academic Standing
  Admission
  Auxiliary Services
  Colleges and Programs
  Course Descriptions
  Degree / Graduation Requirements
  Disclaimers
  Enrollment Status
  Expenses and Fees
  Facilities and Centers
  Financial Aid
  Grades and Grading
  Graduate Catalog
  The Honors College
  Majors and Minors
  Official Records
  Officers and Faculty
  Seal of Biliteracy Credit Table
  Student Services and Facilities
  Test Credit Tables
  Transfer Credit
  University Overview
  University Wide Academic Programs
HELP
2019-2020 UMaine Undergraduate Catalog [ARCHIVED CATALOG]

FSN 485 - Introduction to Food Engineering Principles

Principles of biological and physical sciences related to food processing systems.  General concepts of fluid flow, mass and energy balances, heat transfer, refrigeration, freezing, and psychrometrics.  Overview of current practices in food engineering, with specific food industry examples. Course will include field trips during class hours.

Prerequisites: FSN 330 and junior standing within the FSN major, or permission.

Course Typically Offered: Spring, Even Years

Credits: 3