FSHN 465

fall 2011

All Classes

Principles of Food Technology

Credit: 3 hours.

Overview of processing techniques in the food industry, including thermo-processing, refrigeration, freezing, moisture removal, moisture control nonthermal processing, and intermediate moisture food formulation. Lecture and field trips. FSHN 465 is not offered to undergraduate food science majors or graduate students specializing in food processing/engineering. Credit is not given for both FSHN 465 and the FSHN 461+ FSHN 462 sequence. Prerequisite: FSHN 332 or food chemistry equivalent, or consent of instructor.

Status Icon Legend

: Section Status Closed
: Section Status Open
: Section Status Pending
: Section Status Open (Restricted)
: Section Status Unknown

Section Status updates every 10 minutes.

- FSHN 101
- FSHN 120
- FSHN 131
- FSHN 140
- FSHN 199
- FSHN 220
- FSHN 293
- FSHN 294
- FSHN 295
- FSHN 302
- FSHN 322
- FSHN 332
- FSHN 340
- FSHN 345
- FSHN 349
- FSHN 396
- FSHN 398
- FSHN 414
- FSHN 416
- FSHN 420
- FSHN 423
- FSHN 426
- FSHN 429
- FSHN 440
- FSHN 461
- FSHN 465
- FSHN 466
- FSHN 469
- FSHN 480
- FSHN 499
- FSHN 510
- FSHN 518
- FSHN 590
- FSHN 592
- FSHN 595
- FSHN 597
- FSHN 598
- FSHN 599

Detail	Status		CRN	Type	Section	Time	Day	Location	Instructor