FSHN 483

Fall 2021 All Classes

All Classes

Food Processing Unit Operations II

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Credit: 2 hours.

Study the engineering principles that govern food processing and preservation unit operations, including evaporation, freeze-concentration, membrane separation, dehydration, centrifugation, and extrusion, and understand the effect of the process conditions of various unit operations on product characteristics and product quality.

2 undergraduate hours. 2 graduate hours. Prerequisite: FSHN 414 or equivalent; FSHN 460 or equivalent; FSHN 312 or FSHN 471 or equivalent. FSHN 260 is recommended.

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FSHN 483 class schedule data for fall 2021
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	72989	Online	A	2:00PM -3:50PM	MW	n.a.	Feng, H	Part of Term: A Date Range: 08/23/21-10/15/21 Section Info: Priority registration given to Juniors and Seniors in Food Science until the beginning of Sophomore registration, then open to Food Science minors and all FSHN undergrad and Grad students. Restriction(s): Restricted to Human Nutrition or Food Science & Human Nutrition or Food Science or Dietetics or Hospitality Management or Food Science or Nutrition major(s) or minor(s).