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BREE 519 — Advanced Food Engineering

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.

  • Credits: 3
  • Faculty: Faculty of Agric Environ Sci
  • Department: Bioresource Engineering
  • Prerequisites: BREE 325, or permission of instructor.