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 versions prior to Fall 2000.

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Course Descriptions: Search Results

BE 429  Fundamentals of Food Engineering

Semester:
Spring of every year
Credits:
Total 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.
Description:
Definition and measurement of food properties, thermodynamics, fluid mechanics, heat transfer, and mass transfer.
Semester Alias:
BE 329
Effective Dates:
SS08 - US13


BE 429  Fundamentals of Food Engineering

Semester:
Spring of every year
Credits:
Total 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.
Description:
Definition and measurement of food properties, thermodynamics, fluid mechanics, heat transfer, and mass transfer.
Semester Alias:
BE 329
Effective Dates:
FS13 - US18


BE 429  Fundamentals of Food Engineering

Semester:
Spring of every year
Credits:
Total 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.
Description:
Definition and measurement of food properties, thermodynamics, fluid mechanics, heat transfer, and mass transfer.
Semester Alias:
BE 329
Effective Dates:
FS18 - Open