FSHN 461

Fall 2010 All Classes

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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FSHN 461 class schedule data for fall 2010
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	30256	Lecture	AL1	11:00AM -12:50PM	TR	Animal Sciences Laboratory	Artz, W Feng, H	Part of Term: 1 Date Range: 08/23/10-12/08/10 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. Restriction(s): Restricted to students in the Food Science & Human Nutrition department.
	52119	Lecture	AL2	11:00AM -12:50PM	TR	Animal Sciences Laboratory	Artz, W Feng, H	Part of Term: 1 Date Range: 08/23/10-12/08/10 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 students in the Food Science & Human Nutrition department. Not intended for Food Science & Human Nutrition major(s).