FSHN 512
Spring 2010 All Classes
All Classes
Credit: 4 hours.
Studies physicochemical processes in foods during food processing; places special emphasis on methodological and experimental aspects of food processes, such as water activity, rheology of foods, food extrusion, protein hydration, gelatin, aggregation, and food process analyses.
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| CRN | Type | Section | Time | Day | Location | Instructor | Section Details | |
|---|---|---|---|---|---|---|---|---|
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33044
|
Lecture
|
A
|
2:00PM
-3:50PM
|
WF
|
348 Bevier Hall
|
Baianu, I
|
|