Food Science (FOOD)
Department of Chemistry
Faculty of Science
FOOD 3004 [0.5 credit]
Food Engineering
Basic engineering principles applicable to a wide range of food engineering and food processing situations, illustrating the uses of engineering concepts in industrial food processing applications. Energy and material balances, fluid mechanics, heat transfer.
Pre-requisites:
MATH 1007,
MATH 1107.
Lectures three hours a week.