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.

Core Curriculum/Core Requirements:

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

Course Typically Offered: Spring, Even Years

Credits: 3