FSHN 465

Fall 2019 All Classes

All Classes

Principles of Food Technology

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Credit: 3 hours.

Overview of processing techniques in the food industry, including thermal/non-thermal processing, refrigeration, freezing, moisture removal, and separation. Presentations cover basic principles of each technology with examples of processing equipment. The changes of food components and nutrients caused by processing is also discussed. Lecture and field trips.

3 undergraduate hours. 3 graduate hours. Credit is not given for both FSHN 465 and the FSHN 461 - FSHN 462 sequence. Prerequisite: Food chemistry or biochemistry equivalent recommended. Undergraduate food science majors or graduate students specializing in food processing/engineering may not enroll in FSHN 465.

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FSHN 465 class schedule data for fall 2019
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	30259	Lecture	A	11:00AM -12:20PM	TR	Agricultural Engr Sciences Bld	Lee, Y	Part of Term: 1 Date Range: 08/26/19-12/11/19 Restriction(s): Restricted to students with Senior, Junior, or Graduate class standing. Restricted to MS:FSci &Hmn Nutrition -UIUC, BS:F Sc&Hum Nutrition-HN -UIUC, BS:F Sci&Hm Nutr-Diettcs -UIUC, PHD:FSci &Hmn Nutrition -UIUC, or MS: Food Sc Hum N - PSM -UIUC.