FSHN 461

Fall 2016 All Classes

All Classes

Food Processing I

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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 460 or equivalent, and FSHN 418. FSHN 260 is recommended.

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FSHN 461 class schedule data for fall 2016
	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	Part of Term: 1 Date Range: 08/22/16-12/07/16 Special Approval: Departmental Approval Required Section Info: Registration restricted to Food Science seniors only until after junior registration. Restriction(s): Restricted to students in the Food Science & Human Nutrition department.