FSHN 461

Fall 2011 All Classes

All Classes

Food Processing I

Credit: 4 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.

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 2011
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
30256	Lecture	AL1	2:00PM -3:50PM	MW	272 Agricultural Engr Sciences Bld	Artz, B Feng, H	Part of Term: 1 Date Range: 08/22/11-12/07/11 Section Info: Registration restricted to Food Science juniors and seniors 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. Restriction(s): Restricted to students in the Food Science & Human Nutrition department. Not intended for students with Senior or Graduate class standing.
52119	Lecture	AL2	2:00PM -3:50PM	MW	272 Agricultural Engr Sciences Bld	Artz, B Feng, H	Part of Term: 1 Date Range: 08/22/11-12/07/11 Section Info: Not intended for FSHN majors. Seats in this section will not be available until after junior registration. Restriction(s): Not intended for students in the Food Science & Human Nutrition department.
59339	Lecture-Discussion	XM	ARRANGED	n.a.	Location Pending	Artz, B	Part of Term: XM Date Range: 08/23/11-12/09/11 Special Approval: Departmental Approval Required Section Fee: Online Per Hour Tuition $362.00 per Bill Hour, and OCE Fees $50.00 per Bill Hour. Section Info: Online and Continuing Education (OCE) restrictions and assessments apply, see http://www.oce.illinois.edu. Restriction(s): Restricted to MS: FSHN (Online) -UIUC, MS:FSci &Hmn Nutrition -UIUC, or NDEG:Grad Nondegree-CE-UIUC.