FSHN 461

fall 2004

All Classes

Food Processing I

Credit: 3 hours.

(FSHN 361) Principles, unit operations, and applications of food preservation and processing by high temperature, refrigeration, and freezing processes; includes heat transfer, kinetics, chemical and microbial changes in food as a result of processing; lecture and laboratory. Prerequisite: FSHN 418 and FSHN 460; and FSHN 414 or equivalent; FSHN 260 is recommended.

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Detail	Status		CRN	Type	Section	Time	Day	Location	Instructor