FSHN 461

fall 2014

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.

4 undergraduate hours. 4 graduate hours. 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.

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 140
- FSHN 150
- FSHN 199
- FSHN 220
- FSHN 232
- FSHN 293
- FSHN 294
- FSHN 295
- FSHN 302
- FSHN 332
- FSHN 340
- FSHN 345
- FSHN 349
- FSHN 396
- FSHN 398
- FSHN 414
- FSHN 416
- FSHN 420
- FSHN 423
- FSHN 426
- FSHN 428
- FSHN 429
- FSHN 440
- FSHN 450
- FSHN 461
- FSHN 465
- FSHN 466
- FSHN 469
- FSHN 471
- FSHN 480
- FSHN 499
- FSHN 510
- FSHN 519
- FSHN 575
- FSHN 590
- FSHN 592
- FSHN 595
- FSHN 597
- FSHN 598
- FSHN 599

Detail	Status		CRN	Type	Section	Time	Day	Location	Instructor