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 2024-2025 academic year.
Instructors: There are no professors associated with this course for the 2024-2025 academic year.
Three lectures and one 2-hour lab per week.
Prerequisites: BREE 325, or permission of instructor.
