Course Description
Engineering concepts and their applications to the food and bioprocessing industries. Dimensions and units, mass and energy balances, fluid flow, heat transfer, refrigeration, freezing, psychrometrics, evaporation, dehydration, thermal processing, aseptic processing, alternative technologies (ohmic, microwave, radio frequency, infrared, high pressure, UV, pulsed electric field, ultrasonics, pulsed light, irradiation, ozone, cold atmospheric pressure plasma, supercritical fluids) in food and bioprocessing.
Spring 2026
Instructors
Meeting Patterns
Classes Start:
January 12, 2026
Classes End:
April 28, 2026
Location:
00105 Schaub Food Science Bui
Class Days:
H
Class Start Time:
3:00pm
Class End Time:
5:45pm
Class Type:
Laboratory
Credits:
0.00
Restrictions:
Prerequisite: PY 211 or PY 205 and PY 206