FSHN 460

Fall 2020 Part of Term 1

Part of Term 1
Aug 24-Dec 9

Food Processing Engineering

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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.

3 undergraduate hours. 3 graduate hours. Prerequisite: PHYS 101 and MATH 220; or consent of instructor.

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FSHN 460 class schedule data for fall 2020
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	69647	Online	A	10:00AM -11:20AM	MW	n.a.	Wang, Y	Part of Term: 1 Date Range: 08/24/20-12/09/20 Section Info: Priority registration is given to Junior and Senior Food Science majors and minors until the beginning of Sophomore registration. Then open to all ACES UG and Grad **All students should be aware that the PHYS 101 and MATH 220 prerequisites for this course will be strictly enforced. Any registered student who hasn't met the prereqs will be dropped from the course. Restriction(s): Restricted to students with Sophomore, Junior, Senior, or Graduate class standing. Restricted to students in the Agr, Consumer, & Env Sciences, Ag Ldrshp Educ Comm Program, Agr, Consumer, & Env Sci Admn, Agr & Consumer Economics, Food Science & Human Nutrition, Agricultural & Biological Engr, Human Dvlpmt & Family Studies, Crop Sciences, Natural Res & Env Sci, or Nutritional Sciences department.