BE 429 Fundamentals of Food Engineering
Semester:
Spring of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:3
Prerequisite:
FSC 325 and MTH 126 and PHY 231
Recommended Background:
FSC 211
Restrictions:
Not open to students in the College of Engineering.
Not open to students with credit in:
BE 329
Description:
Definition and measurement of food properties, thermodynamics, fluid mechanics, heat transfer, and mass transfer.
Interdepartmental With:
Food Science
Administered By:
Biosystems Engineering
Effective Dates:
SS08 - US13
BE 429 Fundamentals of Food Engineering
Semester:
Spring of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:3
Prerequisite:
FSC 325 and MTH 124 and PHY 231
Recommended Background:
FSC 211
Restrictions:
Not open to students in the College of Engineering.
Not open to students with credit in:
BE 329
Description:
Definition and measurement of food properties, thermodynamics, fluid mechanics, heat transfer, and mass transfer.
Interdepartmental With:
Food Science
Administered By:
Biosystems Engineering
Effective Dates:
FS13 - US18
BE 429 Fundamentals of Food Engineering
Semester:
Spring of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:3
Prerequisite:
(FSC 325) and (MTH 124 or MTH 132 or LB 118 or MTH 152H) and (PHY 231 or PHY 183 or PHY 193H or LB 273)
Recommended Background:
FSC 211
Restrictions:
Not open to students in the College of Engineering.
Not open to students with credit in:
BE 329
Description:
Definition and measurement of food properties, thermodynamics, fluid mechanics, heat transfer, and mass transfer.
Interdepartmental With:
Food Science
Administered By:
Biosystems Engineering
Effective Dates:
FS18 - Open
FSC 429 Fundamentals of Food Engineering
Semester:
Spring of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:3
Prerequisite:
(FSC 325) and (MTH 124 or MTH 132 or LB 118 or MTH 152H) and (PHY 231 or PHY 183 or PHY 193H or LB 273)
Recommended Background:
FSC 211
Restrictions:
Not open to students in the College of Engineering.
Not open to students with credit in:
BE 329
Description:
Definition and measurement of food properties, thermodynamics, fluid mechanics, heat transfer, and mass transfer.
Interdepartmental With:
Biosystems Engineering
Administered By:
Biosystems Engineering
Effective Dates:
FS18 - Open
FSC 429 Fundamentals of Food Engineering
Semester:
Spring of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:3
Prerequisite:
FSC 325 and MTH 124 and PHY 231
Recommended Background:
FSC 211
Restrictions:
Not open to students in the College of Engineering.
Not open to students with credit in:
BE 329
Description:
Definition and measurement of food properties, thermodynamics, fluid mechanics, heat transfer, and mass transfer.
Interdepartmental With:
Biosystems Engineering
Administered By:
Biosystems Engineering
Effective Dates:
FS13 - US18
FSC 429 Fundamentals of Food Engineering
Semester:
Spring of every year
Credits:
Total Credits:
Credits: 3 Lecture/Recitation/Discussion Hours:3
Prerequisite:
FSC 325 and MTH 126 and PHY 231
Recommended Background:
FSC 211
Restrictions:
Not open to students in the College of Engineering.
Not open to students with credit in:
BE 329
Description:
Definition and measurement of food properties, thermodynamics, fluid mechanics, heat transfer, and mass transfer.
Interdepartmental With:
Biosystems Engineering
Administered By:
Biosystems Engineering
Effective Dates:
SS08 - US13