TSM 340 - PRINCIPLES OF FOOD ENGINEERING

College of Ag, Food and Environment

Credit(s): 4

The functional requirements and principles of operation of systems for the handling and processing of food and agricultural products are studied. The areas covered are mass and energy balances, fluid mechanics, heat transfer, refrigeration, food freezing, evaporation, drying and special topics such as extrusion and microwave heating.

Prereq: Completion of PHY 211 and MA 123 or MA 113 or MA 137 and junior standing in Food Science major or Technical Systems Management option in AICU.
Crosslisted with: AEN 340