FSHN 465

Fall 2026 All Classes

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. 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 2026
	Status		CRN	Type	Section	Time	Day	Location	Instructor	Section Details
			30259	Lecture	A	11:00AM -12:20PM	TR	272 Agricultural Engr Sciences Bld	Turasan Ozturk, H	Availability: Open (Restricted) Part of Term: 1 Date Range: 08/24/26-12/09/26 Section Info: Priority registration given to Junior and Senior 'Nutrition & Health' and 'Dietetic & Nutrition' 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 or BS: Food Science - UIUC.