FSHN 460
Food Processing Engineering
Credit: 3 hours.
(FSHN 360) Examines application of process engineering principles to the conversion of raw agricultural materials into finished food products. Topics include basics of engineering analysis, units and dimensions, materials balances, energy balances, thermodynamics, heat transfer, psychrometry, refrigeration and mechanical separations. Prerequisite: PHYS 101 and MATH 120; or consent of instructor.
| CRN | Type | Section | Time | Days | Location | Instructor |
|---|---|---|---|---|---|---|
| 33036 | lecture | B | 09:00 AM - 09:50 AM | MWF | room 272 Agricultural Engr Sciences Bld | Morris, S |
| 41531 | online | XM | ARRANGED | Morris, S | ||
| Academic Outreach restrictions and assessments apply, see http://www.outreach.uiuc.edu; Synchronous sessions in Oak Brook on Jan 22, Feb 19, April 9 and May 7 from 9am-1pm. Online $AO Tuition 223, AO Tuition 201, AO Fees 36, and AO Fees 36. | ||||||