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FNH 300 Principles of Food Engineering
Units and dimensions, mass balance, energy balance, steady state and transient heat flow, fluid handling and measurement.
This course is eligible for Credit/D/Fail grading. To determine whether you can take this course for Credit/D/Fail grading, visit the Credit/D/Fail website. You must register in the course before you can select the Credit/D/Fail grading option.
- Choose one section from all 2 activity types. (e.g. Lecture and Laboratory)
|Status||Section||Activity||Term||Interval||Days||Start Time||End Time||Comments|
|FNH 300 001||Lecture||1||Tue Thu||11:00||12:30|
|FNH 300 T01||Tutorial||1||Fri||12:00||13:00|