FSHN 461

Fall 2012 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. Also, principles and applications of food processing unit operations based upon the combination of heat and/or mass transfer, including such unit operations as evaporation, freeze-concentration, membrane separation, dehydration, centrifugation, extrusion, as well as water activity control. Lecture-based course.

Prerequisite: FSHN 414 or equivalent; FSHN 418 and FSHN 460. FSHN 260 is recommended.

There may be a fee for Class Materials for some sections of this course.

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FSHN 461 class schedule data for fall 2012
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	30256	Lecture	AL1	2:00PM -3:50PM	MW	Bevier Hall	Feng, H Morris, S	Part of Term: 1 Date Range: 08/27/12-12/12/12 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.
	52119	Lecture	AL2	2:00PM -3:50PM	MW	Bevier Hall	Feng, H Morris, S	Part of Term: 1 Date Range: 08/27/12-12/12/12 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.