FSHN 460

Spring 2012 All Classes

All Classes

Food Processing Engineering

Credit: 3 hours.

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 220; or consent of instructor.

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FSHN 460 class schedule data for spring 2012
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	33036	Lecture	B	12:00PM -1:20PM	MW	Agricultural Engr Sciences Bld	Morris, S	Part of Term: 1 Date Range: 01/17/12-05/02/12 Section Info: Restricted to Food Science and Food Industry and Business students only until after junior registration. Restriction(s): Restricted to BS:Fd Sci & Hmn Nutrn-FS -UIUC or BS:F Sci&Hm Ntr-Ind&Bus -UIUC.