NDFS 4440 - Fundamentals of Food Engineering

Institution:

Utah State University

Subject:

Nutrition, Dietetics &Food Sci

Description:

This course covers engineering concepts taught in a fundamental sense and applied to food processing. Concepts include: general problem-solving techniques, material and energy balances, fluid dynamics, heat transfer, refrigeration, and kinetics of common biological processes used in food preparation. Prerequisites/Restrictions: NDFS 2040 PHYS 2110

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.usu.edu

Phone Number:

(435) 797-1000

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Semester

General Education

• QI - Quantitative Intensive

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