FSHN 465

fall 2022

All Classes

Principles of Food Technology

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.

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 125
- FSHN 130
- FSHN 140
- FSHN 150
- FSHN 175
- FSHN 193
- FSHN 199
- FSHN 220
- FSHN 230
- FSHN 231
- FSHN 232
- FSHN 249
- FSHN 250
- FSHN 293
- FSHN 294
- FSHN 295
- FSHN 302
- FSHN 340
- FSHN 343
- FSHN 345
- FSHN 396
- FSHN 398
- FSHN 414
- FSHN 416
- FSHN 417
- FSHN 419
- FSHN 420
- FSHN 422
- FSHN 423
- FSHN 426
- FSHN 428
- FSHN 440
- FSHN 441
- FSHN 450
- FSHN 453
- FSHN 460
- FSHN 464
- FSHN 465
- FSHN 480
- FSHN 483
- FSHN 484
- FSHN 499
- FSHN 510
- FSHN 514
- FSHN 519
- FSHN 521
- FSHN 527
- FSHN 580
- FSHN 590
- FSHN 592
- FSHN 593
- FSHN 595
- FSHN 597
- FSHN 598
- FSHN 599

Detail	Status		CRN	Type	Section	Time	Day	Location	Instructor