Course Descriptions

The Course Descriptions catalog describes all undergraduate and graduate courses offered by Michigan State University. The searches below only return course versions Fall 2000 and forward. Please refer to the Archived Course Descriptions for additional information.

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Course Descriptions: Search Results

BE 478 Food Engineering: Solids

Semester:
Spring of every year
Credits:
Total Credits: Credits: 3   Lecture/Recitation/Discussion Hours:2   Lab Hours: 2
Prerequisite:
BE 350 and BE 351
Description:
Analysis and design of unit operations and complete systems for handling, processing, and manufacturing bulk, granular, and solid food products. Material variability and microbial, chemical, and physical hazards.
Effective Dates:
SS05 - FS08

BE 478 Food Engineering: Solids

Semester:
Spring 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
Description:
Analysis and design of unit operations and complete systems for handling, processing, and manufacturing bulk, granular, and solid food products. Material variability and microbial, chemical, and physical hazards.
Effective Dates:
SS09 - US13

BE 478 Food Engineering: Solids

Semester:
Spring 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
Description:
Analysis and design of unit operations and complete systems for handling, processing, and manufacturing bulk, granular, and solid food products. Material variability and microbial, chemical, and physical hazards.
Effective Dates:
FS13 - Open