UNIV 242. Introduction to Food Science and Engineering for non-majors. 1 Credit.
Offered Either Fall or Spring; Lecture hours:2,Other:2
Introduction to engineering and science principles in the context of food science and engineering, including chemistry, heat transfer, fluid flow, thermodynamics and product and process design. Course includes laboratory and design projects with exploration of food processing, regulations and interplay between technical and social concerns. Crosslisted as CHEG 242.