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.
Summer session: some of the courses listed in this Calendar are offered during the summer. Hours and scheduling for summer session courses will differ significantly from those reported in the fall/winter Calendar. To determine the scheduling and hours for summer session classes, consult the class schedule at central.carleton.ca
Not all courses listed are offered in a given year. For an up-to-date statement of course offerings for the current session and to determine the term of offering, consult the class schedule at central.carleton.ca