Food Supply-Chain Equipment Operations

FDSCTE 3400
The focus of this course is description of equipment used throughout the food supply chain from harvest/assembly to preparation for consumption. After completing this course, students will recognize how equipment systems are assembled within a facility and the role of sensing and control systems in operation of facilities for handling, manufacturing, storage, distribution and preparation of foods. Cross-listed in AgSysMt.
Course Level: 
Undergraduate
Unit(s): 
2.0
Semesters Offered: 
Autumn 2019
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus