FSHN 461
Fall 2013 All Classes
All Classes
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.
Section Status updates every 10 minutes.
| CRN | Type | Section | Time | Day | Location | Instructor | Section Details | |
|---|---|---|---|---|---|---|---|---|
|
30256
|
Lecture
|
AL1
|
2:00PM
-3:50PM
|
MW
|
272 Agricultural Engr Sciences Bld
|
Feng, H
Takhar, P |
|