FSHN 461
Fall 2004 All Classes
All Classes
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.
Additional Class Materials Fee Required.
Section Status updates every 10 minutes.
| CRN | Type | Section | Time | Day | Location | Instructor | Section Details | |
|---|---|---|---|---|---|---|---|---|
|
30249
|
Laboratory
|
AB1
|
2:00PM
-4:50PM
|
M
|
Agricultural Engr Sciences Bld
|
Artz, W
|
|
|
|
41994
|
Laboratory
|
AB2
|
2:00PM
-4:50PM
|
T
|
Agricultural Engr Sciences Bld
|
|
||
|
30256
|
Lecture
|
AL1
|
10:00AM
-10:50AM
|
MW
|
Agricultural Engr Sciences Bld
|
Artz, W
|
|