FSCN5334
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FSCN 5334 - 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.
Two lecture periods (50 min each) and one laboratory (105 min each) period each week.
Two lecture periods (50 min each) and one laboratory (105 min each) period each week.
Minimum credits
3
Maximum credits
3
Is this course repeatable?
No
Grading basis
OPT - Student Option
Laboratory
Lecture
Requirements
011633
Fulfills the writing intensive requirement?
No
Typically offered term(s)
Every Fall