BAEN 620 - Food Rheology

Institution:

Texas A & M University-College Station

Subject:

BAEN - Biological & Ag. Engr.

Description:

Food Rheology. (2-3). Credit 3. Principles of elasticity, viscous flow and visco-elasticity applied to solid and liquid food materials; experimental determination of rheological properties using fundamental methods and empirical textural measurements; applications to food engineering research, textural measurement and quality control. Prerequisites: FSTC 315; PHYS 201; graduate classification.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.tamu.edu

Phone Number:

(979) 845-3211

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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