FSHN 462

spring 2005

All Classes

Food Processing II

Credit: 3 hours.

(FSHN 362) Principles and applications of food preservation and processing technologies including evaporation, dehydration, freeze-concentration, membrane processing, extrusion and water activity control; lectures, laboratories, and field trips. Prerequisite: FSHN 461 or consent of instructor.

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Detail	Status		CRN	Type	Section	Time	Day	Location	Instructor