FSHN 465
Fall 2005 All Classes
All Classes
Credit: 3 hours.
(FSHN 365) Overview of processing techniques in the food industry, including thermo-processing, refrigeration, freezing, moisture removal, moisture control nonthermal processing, and intermediate moisture food formulation. Lecture and field trips.
FSHN 465 is not offered to undergraduate food science majors or graduate students specializing in food processing/engineering. Students may not receive credit for both FSHN 465 and the FSHN 461- FSHN 462 sequence. Prerequisite: FSHN 332 or food chemistry equivalent, or consent of instructor.
Section Status updates every 10 minutes.
| CRN | Type | Section | Time | Day | Location | Instructor | Section Details | |
|---|---|---|---|---|---|---|---|---|
|
30259
|
Lecture
|
A
|
11:00AM
-11:50AM
|
MWF
|
Agricultural Engr Sciences Bld
|
Cheryan, M
|
|