FDSC 4230

FDSC 4230

Course information provided by the Courses of Study 2019-2020.

This lecture/laboratory course surveys unit operations, engineering/manufacturing principles, and materials common in the commercial processing and packaging of foods and beverages. The objective of this course is for students to understand common unit operations and packaging materials used to manufacture foods with consistency, quality, and safety. Three modules are available, food science undergraduates are required to take the full course including lecture and laboratory, non-majors may enroll in the lecture components only.

When Offered Fall.

Prerequisites/Corequisites Prerequisite: FDSC 4210.

View Enrollment Information

  •   Regular Academic Session.  Choose one lecture and one laboratory. Combined with: FDSC 4230

  • 3 Credits Graded

  •  1101 FDSC 4230   LEC 001

  • Prerequisite: FDSC 4210. Open only to Food Science students. Students from other majors or programs may enroll in the lecture-only option (Lecture 002).

  •  1102 FDSC 4230   LAB 401

Syllabi: none
  •   Regular Academic Session.  Combined with: FDSC 4230

  • 2 Credits Graded

  •  4028 FDSC 4230   LEC 002

  • This section (lecture only) is open to students in any major. Food Science undergraduates must take the lecture and lab combination for 3 credits.