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FDSC 577 Food Engineering 3.0 Credits

This course deals with understanding and implementing basic engineering concepts to solve quantitative problems in food engineering and processing. Concepts such as units and dimension, mass and energy balance, heat transfer, mass transfer, psychometrics and fluid flow will be covered.

College/Department: College of Nursing Health Professions
Repeat Status: Not repeatable for credit

Food Science

http://catalog.drexel.edu/graduate/collegeofnursingandhealthprofessions/foodscience/

...0 Term 2 FDSC 556 Food Preservation Processes 3.0 FDSC 577 Food Engineering 3...

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