FDSC 4230

FDSC 4230

Course information provided by the Courses of Study 2014-2015.

Emphasizes the fundamental principles that underlie much of food preservation and manufacturing. Uses a systems analysis approach to make connections between the chemical and physical changes that occur in food processing and their impact on food quality. Topics include materials properties of foods, heat processing, freezing, concentration, and drying. Selected products serve as case studies for more complex manufactured foods.

When Offered Fall.

Prerequisites/Corequisites Prerequisite: FDSC 4210.

Comments Lec, disc.

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Enrollment Information
Syllabi: none
  •   Regular Academic Session.  Choose one lecture and one discussion.

  • 3 Credits Graded

  •  1187FDSC 4230  LEC 001

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  • Instruction Mode:
    Prerequisite: FDSC 3210.

  •  1188FDSC 4230  DIS 201

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  • Instruction Mode: