Dec 14, 2024  
2021-2022 Undergraduate Catalog 
    
Catalog Navigation
  Catalog Home
  Archived Catalogs
  Academic Calendar for 2021-2022
  About the University
  Administration and Governance
  Admission to the University
  Academic Policies and Procedures
  General Education Requirements
  Accelerated Combined Bachelor’s/Master’s Programs
  Distance Education (DE) Programs
  Majors, A-Z
  Minors, A-Z
  Course Descriptions
  Exploratory Students
  Herbert College of Agriculture
  College of Architecture and Design
  College of Arts and Sciences
  Haslam College of Business
  College of Communication and Information
  College of Education, Health, and Human Sciences
  Tickle College of Engineering
  College of Nursing
  College of Social Work
  Intercollegiate
  Center for Global Engagement
  Honors and Scholars Programs
  Howard H. Baker Jr. Center for Public Policy
  Reserve Officers Training Corps (ROTC)
  University Libraries
  University Studies
  University Transition Program
  Glossary
  Catalog User Guide-1
  Degrees, Majors, Concentrations, Minors, Certificates 2021-2022
  My Portfolio
HELP
2021-2022 Undergraduate Catalog [ARCHIVED CATALOG]

Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)

FDSC 341 - Food Engineering

3 Credit Hours
Units and dimensions, physical properties, transport processes, fluid flow, heat transfer, thermal and nonthermal preservation processes, refrigeration, freezing, evaporation, psychrometrics, mass transfer, membrane separations, and dehydration.

Contact Hour Distribution: 2 hours and one 2-hour lab.


Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)