ENGR 010. Fundamentals of Food Engineering

In this course, we will study the scientific principles that will enable students to understand why a variety of ingredients, recipes, and cooking processes function the way they do, and why they sometimes don’t work as well as expected. The course will include lectures, demonstrations, and laboratory exercises. There are no prerequisites for this course, and it is open to all students, but it cannot be used to fulfill the requirements for a major or a minor in engineering.
Natural sciences and engineering practicum.
Lab required.
1 credit.
Eligible for GLBL - Core.
Spring 2025. Molter.
Catalog chapter: Engineering
Department website: http://www.swarthmore.edu/engineering

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