FDSC 4210

FDSC 4210

Course information provided by the Courses of Study 2024-2025.

Introduces the engineering principles underlying food processes and equipment with an emphasis on their utility in manufacturing operations. Focus is on applications of engineering concepts and transport phenomena to unit operations and process development. Topics include the fundamental principles of thermodynamics, mass and energy balance, fluid mechanics, heat and mass transport, refrigeration, and psychrometrics.

When Offered Fall, Spring.

Prerequisites/Corequisites Prerequisite: FDSC 2000 and introductory physics.

  • Describe the principles of food engineering (mass and heat transfer, fluid flow, thermodynamics).
  • Apply steady-state mass and energy balances to simple food processes and formulations.
  • Apply the principles of fluid statics and fluid dynamics to real systems.
  • Underline the principles and practices of psychrometrics.
  • Demonstrate competency in the use of phase diagrams, steam tables, and thermal properties (enthalpy, heat capacity, conductivity).
  • Graduate students: Analyze food manufacturing operations and their utility in product development.

View Enrollment Information

Syllabi: none
  •   Regular Academic Session.  Choose one lecture and one discussion. Combined with: FDSC 5210

  • 4 Credits GradeNoAud

  •  1065 FDSC 4210   LEC 001

  • Instruction Mode: In Person

  •  1066 FDSC 4210   DIS 201

  • Instruction Mode: In Person