FSHN 461

fall 2013

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.

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Detail	Status		CRN	Type	Section	Time	Day	Location	Instructor