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.
Summer 202
Online synchronous course, time entered
SPRG 2021
Instructors
Classes Start:
January 19, 2021
Classes End:
April 30, 2021
Location:
Online Delivery
Class Days:
T
Class Start Time:
8:30am
Class End Time:
10:20am
Class Type:
Problem Session
Credits:
0.00
Delivery Method:
Internet Interactive
Restrictions:
Prerequisite: BAE 302; MAE 308 or CE 282; MAE 301 or CHE 315
