FSHN 460

Spring 2007 All Classes

All Classes

Food Processing Engineering

Credit: 3 hours.

Examines application of process engineering principles to the conversion of raw agricultural materials into finished food products. Topics include basics of engineering analysis, units and dimensions, materials balances, energy balances, thermodynamics, heat transfer, psychrometry, refrigeration and mechanical separations.

Prerequisite: PHYS 101 and MATH 120; or consent of instructor.

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FSHN 460 class schedule data for spring 2007
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	33036	Lecture	B	9:00AM -9:50AM	MWF	272 Agricultural Engr Sciences Bld	Morris, S	Part of Term: 1 Date Range: 01/16/07-05/02/07
	41531	Lecture-Discussion	XM	ARRANGED	n.a.	ARR Univ Outreach & Public Service	Morris, S	Part of Term: XM Date Range: 01/27/07-05/05/07 Section Fee: Graduate - Urbana-Champaign OCE Historical Tuition $261.00 per Bill Hour, Undergrad - Urbana-Champaign OCE Historical Tuition $237.00 per Bill Hour, Graduate - Urbana-Champaign OCE Course Fees $41.00 per Bill Hour, and Undergrad - Urbana-Champaign OCE Course Fees $41.00 per Bill Hour. Section Info: Academic Outreach restrictions and assessments apply, see http://www.outreach.uiuc.edu; The live meetings at Oak Brook will be on the following Saturdays: 2/3, 2/17, 3/10, 4/21, and 5/5with online help sessions scheduled as needed with the students at the start of the semester. The 2/17/07 and 5/5/07 meeting dates in Oak Brook will be from 9-11 AM only so as not to conflict with FSHN575 for those taking both courses. All other Saturdays will meet from 9 AM to 1 PM. This is an asynchronous course for the online portion of delivery. Additionally there will be real time chats with the students but those are typically midweek. Restriction(s): Restricted to MS:FSci &Hmn Nutrition -UIUC or NDEG:Grad Nondegree-CE-UIUC.