FSHN 512
Spring 2005 All Classes
All Classes
Credit: 4 hours.
(FSHN 412) Studies physicochemical processes in foods during food processing; places special emphasis on methodological and experimental aspects of food processes, such as water activity, rheology of foods, food extrusion, protein hydration, gelatin, aggregation, and food process analyses. Offered alternate years.
Section Status updates every 10 minutes.
| CRN | Type | Section | Time | Day | Location | Instructor | Section Details | |
|---|---|---|---|---|---|---|---|---|
|
33044
|
Lecture
|
A
|
2:00PM
-3:50PM
|
WF
|
Bevier Hall
|
Baianu, I
|
|