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FSHN 460 A - Food Processing Engineering

Campus: Urbana-Champaign


Examines application of process engineering principles to the conversion of raw agricultural materials into finished food products. Topics include basics of engineering analysis, units and dimensions, materials balances, energy balances, thermodynamics, heat transfer, psychrometry, refrigeration and mechanical separations. Course Information: 3 undergraduate hours. 3 graduate hours. Prerequisite: PHYS 101 and MATH 220; or consent of instructor.

Special Instructions:

Priority registration is given to Junior and Senior Food Science majors and minors until the beginning of Sophomore registration. Then open to all ACES UG and Grad **All students should be aware that the PHYS 101 and MATH 220 prerequisites for this course will be strictly enforced. Any registered student who hasn't met the prereqs will be dropped from the course.

Option 1

Number of Required Visit(s): 0

Course Level: Graduate

Credit: 3

Term(s): Fall


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