FST 310 - Introduction to Food Technology

Institution:

Buffalo State SUNY

Subject:

Description:

3, 3/0 Prerequisite: CHE 321 or NFS 200. Engineering principles relevant to food processing operations; units and dimensions used in process calculations, as well as physical properties of foods that are important in mass and energy balances; mass and energy balances reviewed for different types of food processing operations: batch and continuous, steady- and unsteady-state systems; transport phenomena: fluid flow, heat and mass transfer; analysis of food processing systems and use of basic engineering equations. Includes lectures, tutorials, and problem-solving exercises.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.buffalostate.edu

Phone Number:

(716) 878-4000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.