Units and dimensions, physical properties, transport processes, fluid flow, heat transfer, thermal and nonthermal preservation processes, refrigeration, freezing, evaporation, psychrometrics, mass transfer, membrane separations, and dehydration. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: 2 hours and one 2-hour lab.

Food Science capstone course. Application of principles of food chemistry, food processing and engineering, food microbiology, food laws and regulations, sensory evaluation, and statistics in the development of a food product concept.

Contact Hour Distribution: 2 hours and one 3-hour lab.
Registration Restriction(s): Only open to food science majors with science concentration. Minimum student level – senior.

Other Instructors: Dia, Vermont Punongba

Transport processes in food engineering; unit operations; thermal and non-thermal processing of foods; food separations; processing and physicochemical properties of foods; calculations, design practices, and equipment used in food processing operations.

Contact Hour Distribution: 2 hours and one 2-hour lab. Credit Restriction: Students cannot receive credit for both 341 and 541.
Recommended Background: Basic calculus and physics.

Current topics can include critical review of current research and technology, and graduate resources and professionalism training.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Wang, Toni

Critical review of current challenges and research literature and applying fundamental knowledge for creative problem solving. The title, description, and credit hours of the special topics will be shown on Schedule of Classes before the start of the registration for the semester.

Repeatability: May be repeated, maximum 9 hours.
Registration Restriction(s): minimum student level – graduate.

Other Instructors: Wu, Tao