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Vue d'ensemble
G茅nie des bioressources : Advanced topics in food engineering. Concepts of mathematical modelling and research methodologies in food engineering. Topics include heat and mass transfer in food systems, packaging and distribution of food products, thermal and non-thermal processing, rheology and kinetics of food transformations.
Terms: This course is not scheduled for the 2010-2011 academic year.
Instructors: There are no professors associated with this course for the 2010-2011 academic year.
- 3 lectures and one 2-hour lab
- Prerequisites: BREE 325 (formerly ABEN 325) and MECH 426, or permission of instructor
- Restriction: Not open to students who have taken ABEN 519.