BE 477 Food Engineering
Description:
Unit operations, process engineering, equipment, and industrial practices of the food industry. Emphasis on manufactured dairy products: thermal processing, pipeline design, heat exchange, evaporation, dehydration, aseptic processing, membrane separation, cleaning, and sanitation.
Effective Dates:
FS98 - US00
BE 477 Food Engineering
Description:
Unit operations, process engineering, equipment, and industrial practices of the food industry. Emphasis on manufactured dairy products: thermal processing, pipeline design, heat exchange, evaporation, dehydration, aseptic processing, membrane separation, cleaning, and sanitation.
Effective Dates:
FS00 - SS01
BE 477 Food Engineering
Description:
Unit operations, process engineering, equipment, and industrial practices of the food industry. Manufactured dairy products: thermal processing, pipeline design, heat exchange, evaporation, dehydration, aseptic processing, membrane separation, cleaning, and sanitation.
Effective Dates:
US01 - US03
BE 477 Food Engineering: Fluids
Semester:
Fall of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:2 Lab Hours: 2
Prerequisite:
BE 350 and BE 351
Recommended Background:
(CE321 or CHE311 or ME332)
Not open to students with credit in:
FE 465
Description:
Unit operations, process engineering, equipment, and industrial practices of the food industry. Manufactured dairy products: thermal processing, pipeline design, heat exchange, evaporation, dehydration, aseptic processing, membrane separation, cleaning, and sanitation.
Interdepartmental With:
Food Science
Administered By:
Biosystems Engineering
Effective Dates:
FS03 - SS06
BE 477 Food Engineering: Fluids
Semester:
Fall of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:2 Lab Hours: 2
Prerequisite:
BE 350 and BE 351
Not open to students with credit in:
FE 465
Description:
Unit operations, process engineering, equipment, and industrial practices of the food industry. Manufactured dairy products: thermal processing, pipeline design, heat exchange, evaporation, dehydration, aseptic processing, membrane separation, cleaning, and sanitation.
Interdepartmental With:
Food Science
Administered By:
Biosystems Engineering
Effective Dates:
US06 - US09
BE 477 Food Engineering: Fluids
Semester:
Fall of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:2 Lab Hours: 2
Prerequisite:
BE 350 and BE 351 and BE 360
Not open to students with credit in:
FE 465
Description:
Unit operations, process engineering, equipment, and industrial practices of the food industry. Manufactured dairy products: thermal processing, pipeline design, heat exchange, evaporation, dehydration, aseptic processing, membrane separation, cleaning, and sanitation.
Interdepartmental With:
Food Science
Administered By:
Biosystems Engineering
Effective Dates:
FS09 - US13
BE 477 Food Engineering: Fluids
Semester:
Fall of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:2 Lab Hours: 2
Prerequisite:
BE 350 and BE 351 and BE 360
Not open to students with credit in:
FE 465
Description:
Unit operations, process engineering, equipment, and industrial practices of the food industry. Manufactured dairy products: thermal processing, pipeline design, heat exchange, evaporation, dehydration, aseptic processing, membrane separation, cleaning, and sanitation.
Interdepartmental With:
Food Science
Administered By:
Biosystems Engineering
Effective Dates:
FS13 - Open
FSC 477 Food Engineering: Fluids
Semester:
Fall of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:2 Lab Hours: 2
Prerequisite:
BE 350 and BE 351 and BE 360
Not open to students with credit in:
FE 465
Description:
Unit operations, process engineering, equipment, and industrial practices of the food industry. Manufactured dairy products: thermal processing, pipeline design, heat exchange, evaporation, dehydration, aseptic processing, membrane separation, cleaning, and sanitation.
Interdepartmental With:
Biosystems Engineering
Administered By:
Biosystems Engineering
Effective Dates:
FS13 - Open
FSC 477 Food Engineering: Fluids
Semester:
Fall of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:2 Lab Hours: 2
Prerequisite:
BE 350 and BE 351 and BE 360
Not open to students with credit in:
FE 465
Description:
Unit operations, process engineering, equipment, and industrial practices of the food industry. Manufactured dairy products: thermal processing, pipeline design, heat exchange, evaporation, dehydration, aseptic processing, membrane separation, cleaning, and sanitation.
Interdepartmental With:
Biosystems Engineering
Administered By:
Biosystems Engineering
Effective Dates:
FS09 - US13
FSC 477 Food Engineering: Fluids
Semester:
Fall of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:2 Lab Hours: 2
Prerequisite:
BE 350 and BE 351
Not open to students with credit in:
FE 465
Description:
Unit operations, process engineering, equipment, and industrial practices of the food industry. Manufactured dairy products: thermal processing, pipeline design, heat exchange, evaporation, dehydration, aseptic processing, membrane separation, cleaning, and sanitation.
Interdepartmental With:
Biosystems Engineering
Administered By:
Biosystems Engineering
Effective Dates:
US06 - US09
FSC 477 Food Engineering: Fluids
Semester:
Fall of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:2 Lab Hours: 2
Prerequisite:
BE 350 and BE 351
Recommended Background:
(CE321 or CHE311 or ME332)
Not open to students with credit in:
FE 465
Description:
Unit operations, process engineering, equipment, and industrial practices of the food industry. Manufactured dairy products: thermal processing, pipeline design, heat exchange, evaporation, dehydration, aseptic processing, membrane separation, cleaning, and sanitation.
Interdepartmental With:
Biosystems Engineering
Administered By:
Biosystems Engineering
Effective Dates:
FS03 - SS06
FSC 477 Food Engineering
Description:
Unit operations, process engineering, equipment, and industrial practices of the food industry. Manufactured dairy products: thermal processing, pipeline design, heat exchange, evaporation, dehydration, aseptic processing, membrane separation, cleaning, and sanitation.
Effective Dates:
US01 - US03
FSC 477 Food Engineering
Description:
Unit operations, process engineering, equipment, and industrial practices of the food industry. Emphasis on manufactured dairy products: thermal processing, pipeline design, heat exchange, evaporation, dehydration, aseptic processing, membrane separation, cleaning, and sanitation.
Effective Dates:
FS00 - SS01
FSC 477 Food Engineering
Description:
Unit operations, process engineering, equipment, and industrial practices of the food industry. Emphasis on manufactured dairy products: thermal processing, pipeline design, heat exchange, evaporation, dehydration, aseptic processing, membrane separation, cleaning, and sanitation.
Effective Dates:
FS98 - US00