FSHN 465

Fall 2020 Part of Term 1

Part of Term 1
Aug 24-Dec 9

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 2020
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	30259	Online Discussion	A	11:00AM -11:50AM	TR	n.a.	Lee, Y	Part of Term: 1 Date Range: 08/24/20-12/09/20 Section Info: Priority registration given to Junior and Senior Human Nutrition and Dietetic majors, FSHN Grad students, and Food Science minors until the beginning of Junior registration, Then open to all UG and Grad except Food Science UG. Restriction(s): Not intended for BS:Fd Sci & Hmn Nutrn-FS -UIUC.