FS 3122 - Food Engineering I

Institution:

Delaware Valley University

Subject:

Description:

This course introduces the student to mass and energy balances, and the concept of unit operations. Emphasis is placed on the solution of problems using data from different sources. Topics covered include fluid mechanics, heat transfer, and mass transfer. Prerequisite: Physics II or Physical Sciences and Food. 2 hours Lecture and 2 hours Practicum - 3 credits

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.delval.edu

Phone Number:

(215) 345-1500

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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