FSHN 460

Spring 2009 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 2009
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	33036	Lecture	B	2:00PM -3:20PM	WF	272 Agricultural Engr Sciences Bld	Morris, S	Part of Term: 1 Date Range: 01/20/09-05/06/09 Section Info: Restricted to Food Science and Food Industry and Business students only until after junior registration.
	41531	Lecture-Discussion	XM	6:00PM -8:00PM	MR	ARR Univ Outreach & Public Service	Morris, S	Part of Term: XM Date Range: 01/24/09-05/09/09 Special Approval: Departmental Approval Required Section Fee: Graduate - Urbana-Champaign OCE Historical Tuition $298.00 per Bill Hour, Undergrad - Urbana-Champaign OCE Historical Tuition $270.00 per Bill Hour, and OCE Course Fees $41.00 per Bill Hour. Section Info: Academic Outreach restrictions and assessments apply, see http://www.outreach.uiuc.edu; This blended format course includes online sessions Monday and Thursday evenings from 6:00 to 8:00 PM. There are also six site-based classes at the Multi-University Center in Oak Brook from 9:00 AM to 1:00 PM on the following Saturdays: 1/24, 2/7, 2/28, 4/4, 4/25 and 5/9. A working microphone and speakers and a high speed internet connection are required to participate in online sessions. See details about Elluminate, the online course delivery system, at www.elluminate.com. This section is for M.S. students in Food Science and Human Nutrition and graduate nondegree seeking students. Restriction(s): Restricted to MS:FSci &Hmn Nutrition -UIUC or NDEG:Grad Nondegree-CE-UIUC.