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GID 4901E - Food Engineering Design I

Course Objectives

To introduce the economic and design principles as applied in food engineering processes and operations. To provide students various stages of plant design such as cost estimations, profitability and feasibility studies, capacity planning, plant location and management, optimum design strategies

Course Description

General concepts about plant design and economic analysis

Course Coordinator
Gürbüz Güneş
Celale Kırkın Gözükırmızı
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