FSHN 499

Spring 2022 All Classes

All Classes

Cur Topics in FS & Human Nutr

SHOW FINAL EXAM SCHEDULE

Credit: 1 TO 3 hours.

Group discussion or an experimental course on a special topic in food science and human nutrition.

1 to 3 undergraduate hours. 1 to 3 graduate hours. Approved for Letter and S/U grading. May be repeated in the same or subsequent terms to a maximum of 12 hours as topics vary.

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FSHN 499 class schedule data for spring 2022
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	10184	Independent Study		ARRANGED	n.a.	Location Pending		Part of Term: 1 Date Range: 01/18/22-05/04/22 Special Approval: Instructor Approval Required
	53722	Laboratory Lecture	A A	9:00AM -11:30AM 12:00PM -12:50PM	M W	185 Agricultural Engr Sciences Bld 272 Agricultural Engr Sciences Bld	Ma, S Ma, S	Part of Term: 1 Date Range: 01/18/22-05/04/22 Credit: 2 hours Section Title: Science of Fermented Foods Lab Section Info: Prerequisites FSHN 175 or FSHN 471. * Priority registration given to undergraduate Food Science Majors until the end of Junior Registration; then open to all undergraduates and graduates in FSHN. * Monday Lab will meet in the Pilot Processing Plant in AESB. *** DESCRIPTION: Discusses processing methods and equipment employed in commercial scale production of safe and high-quality fermented foods and beverages. Explains the effects of processing methods on the quality of fermented foods and beverages. Identifies potential hazards and food safety issues in specific fermented foods and beverages and evaluates the conditions under which relevant hazards are commonly controlled in these products. Evaluate scientific information relates to health and fermented foods and beverages.