FSHN 461

Fall 2009 All Classes

All Classes

Food Processing I

Credit: 3 hours.

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.

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FSHN 461 class schedule data for fall 2009
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
30249	Laboratory Laboratory	AB1 AB1	2:00PM -2:20PM 2:30PM -4:50PM	M M	Agricultural Engr Sciences Bld Agricultural Engr Sciences Bld	Artz, W Lee, Y Artz, W Lee, Y	Part of Term: 1 Date Range: 08/24/09-12/09/09
41994	Laboratory Laboratory	AB2 AB2	2:00PM -2:20PM 2:30PM -4:50PM	T T	Agricultural Engr Sciences Bld Agricultural Engr Sciences Bld	Artz, W Lee, Y Artz, W Lee, Y	Part of Term: 1 Date Range: 08/24/09-12/09/09
30256	Lecture	AL1	10:00AM -10:50AM	MW	Agricultural Engr Sciences Bld	Artz, W	Part of Term: 1 Date Range: 08/24/09-12/09/09 Section Info: Registration restricted to Food Science & Food Industry and Business students only until after junior registration. Then registration will be open to all FSHN undergraduate and graduate students. This section for FSHN majors only. Outside majors will register in section 52119 and be assessed a class materials fee of $50.
52119	Lecture	AL2	10:00AM -10:50AM	MW	Agricultural Engr Sciences Bld	Artz, W	Part of Term: 1 Date Range: 08/24/09-12/09/09 Section Fee: ACES Class Materials $50.00 Flat Fee. Section Info: Students registered in this section of FSHN 461 will be assessed a class materials fee of $50. Restriction(s): Not intended for Food Science & Human Nutrition major(s).