Flow Properties of Food Materials. Flow in Pipes and Through Equipment. Pumps and Flow Equipment in The Food Industry. Settling, Flow Through Porous Media, Filtration. Principles Of Steady State and Transient Heat and Mass Transfer. Heat Transfer By Radiation. Heat Transfer With a Phase Change (evaporation, Freezing and Thawing). Principles of Membrane Processes. Reaction Kinetics in Foods.

Faculty: Biotechnology and Food Engineering
|Undergraduate Studies

Pre-required courses

104131 - Ordinary Differential Equations/h or 104213


Course with no extra credit

64101 64113 64114


Semestrial Information