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PRINCIPLES OF FOOD ENGINEERING

FOODSCI 440
Course Description

Application of engineering principles in the analysis of food process operations: properties of gases and vapors, psychrometrics, material and energy balances, fluid flow, heat transfer, microwave heating, mass transfer, packaging film permeability, dehydration.

Prerequisites

FOODSCI 301 , (MATH 217 or MATH 221 ), and (PHYSICS 103 , PHYSICS 201 , or PHYSICS 207 )

Satisfies
Credits

Not Reported

Offered

Not Reported

Grade Point Average
2.55

-15.76% from Historical

Completion Rate
81.82%

-10.44% from Historical

A Rate
4.55%

-84.98% from Historical

Class Size
22

-24.68% from Historical

Cumulative Grade Distribution

Instructors (2026 Summr)

Sorted by ratings from Rate My Professors

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