The typical curriculum for an undergraduate food science major in the world requires an understanding of food engineering concepts. The stated content of this portion of the curriculum is “Engineering principles including mass and energy balances, thermodynamics, fluid flow, and heat and mass transfer”.
The expectations include an application of these principles to several areas of food processing. Presenting these concepts to students with limited background in mathematics and engineering science presents a significant challenge. Our goal, in this blog, is to provide students, planning to become food science professionals, with sufficient background in engineering concepts to be comfortable when communicating with engineering professionals.
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