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FDSC 487 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
Prerequisites: PHYS 175 [Min Grade: D] and MATH 102 [Min Grade: D]

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