FDE324Undergraduate
Food Engineering Operations III
Printed in the catalogue as FOOD ENGINEERING OPERATIONS III
Course content
Fundamentals of mass transfer, principles of diffusion, convection and phase equilibria. Principles of absorption, distillation, extraction, leaching, drying, crystallization, adsorption and membrane processes with emphasis on food industry and engineering ethics, responsibilities and safety considerations.
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 3, Spring semester
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