FSCN4335
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FSCN 4335 - Food Processing Fundamentals II (3 Cr.)
Food Science & Nutrition (11026)
TCOA - College of Food, Agricultural and Natural Resource Sciences
Course description
Food processing fundamentals (add heat, remove heat, remove water, add barriers, and add preservatives). Overview energy requirement in food processing, food process plant design, mass transfer fundamentals, mass transfer operations including size reduction, agglomeration, membrane filtration, and packaging. Energy in food processing and pilot plant design. Wastewater treatment.
Minimum credits
3
Maximum credits
3
Is this course repeatable?
No
Grading basis
A-F - A-F Grade Basis
Laboratory
Lecture
Requirements
011685
Fulfills the writing intensive requirement?
No
Typically offered term(s)
Every Spring