Instructor: 
Credits: 
3
Term: 
Winter
Class Location: 
Corvallis Campus

Course Description

This Course is the second in a two-course sequence for non-engineering majors. BEE 573 topics include conservation of mass and energy plus fundamentals of heat transfer as applied to food processing operations

Course Objectives

The student, upon completion of this course, should be able to:

  • Use quantitative relationships associated with fluid dynamics, thermodynamics, heat transfer and mass transfer for different fundamental unit operations;
  • Perform relevant analyses to provide direction for rational design of food processing processes;
  • Effectively communicate the results of a food processing design project in a well-organized, concise written form.

This course is designed for students to gain an understanding of the engineering approach to solving problems and experience in identifying essential factors required in food process design and operation.