Course Description
Introductory principles and practices of handling and preserving food products. Coverage includes the design and analysis of handling systems for discrete and continuous flow material handling systems, the selection and specification of automatic controls, food preservation principles and considerations relevant to the design of food handling systems, and the principles and practices of drying and storing grain.
SPRG 2020
Instructors
Classes Start:
January 6, 2020
Classes End:
April 23, 2020
Location:
00142 D S Weaver Labs
Class Days:
M W
Class Start Time:
11:45am
Class End Time:
12:35pm
Class Type:
Lecture
Credits:
3.00
Delivery Method:
In Person
Restrictions:
Prerequisite: BAE 302; MAE 308 or CE 282; MAE 301 or CHE 315
