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FSC 477

Food Engineering: Fluids

Michigan State University 3 credits Food Science

Course Description

Unit operations, process engineering, equipment, and industrial practices of the food industry. Manufactured dairy products: thermal processing, pipeline design, heat exchange, evaporation, dehydration, aseptic processing, membrane separation, cleaning, and sanitation. Prerequisite: BE 350 and BE 351 and BE 360.

Code
FSC 477
Credits
3
Subject
Food Science

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