CHE462H1: Food Engineering

Fixed Credit Value
0.50
Hours
38.4L/12.8T
Description

The quantitative application of chemical engineering principles to the large-scale production of food. Food processing at the molecular and unit operation levels. The chemistry and kinetics of specific food processes. The application of chemical engineering unit operations (distillation, extraction, drying) and food specific unit operations such as extrusion, thermal processing refrigeration/freezing.

Total AUs
44.80