BE 429 - Fundamentals of Food Engineering

Institution:

Michigan State University

Subject:

Description:

Semester: Spring of every year Credits:Total Credits: 3 Lecture/Recitation/Discussion Hours: 3 3(3-0) Prerequisite: FSC 325 and MTH 126 and PHY 231 Recommended Background: FSC 211 Restrictions: Not open to students in the College of Engineering. Description: Definition and measurement of food properties, thermodynamics, fluid mechanics, heat transfer, and mass transfer. Semester Alias: BE 329 Interdepartmental With: Food Science Administered By: Biosystems Engineering Effective Dates: SPRING 2008 - Open

Credits:

0.00 - 3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.msu.edu

Phone Number:

(517) 355-1855

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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