FSHN 461

fall 2010

All Classes

Food Processing I

Credit: 4 hours.

Principles, unit operations, and applications of food preservation and processing; includes heat transfer, chemical and microbial inactivation kinetics, chemical and microbial changes in processed foods, freezing, refrigeration, evaporation, dehydration, freeze-concentration, membrane processing, extrusion and water activity control; lectures. Prerequisite: FSHN 418 and FSHN 460; FSHN 414 or equivalent; FSHN 260 is recommended.

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Detail	Status		CRN	Type	Section	Time	Day	Location	Instructor