FSCN4334
FSCN 4334 - Food Processing Fundamentals I (3 Cr.)
Food Science & Nutrition (11026)
TCOA - College of Food, Agricultural and Natural Resource Sciences
FSCN 4334 - Food Processing Fundamentals I (3 Cr.)
Course description
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives). Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing, and extrusion.
Minimum credits
3
Maximum credits
3
Is this course repeatable?
No
Grading basis
A-F - A-F Grade Basis
Laboratory
Lecture
Requirements
011685
Typically offered term(s)
Every Fall