FDE101Undergraduate
Introduction to Food Engineering
Printed in the catalogue as INTRODUCTION TO FOOD ENGINEERING
Course content
Scope, definition and historical development of engineering, especially food engineering. Principles of biological and physical sciences related to the food system. Introduction to structure and properties of food materials, preservation techniques and engineering aspect of food processing from harvest to packaging and distribution.
Where it sits in a curriculum
Programs whose published curriculum lists this course, and the term it falls in. Your own curriculum is the one that counts.
- Food EngineeringYear 1, Fall semester
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