FDSC 4230

FDSC 4230

Course information provided by the Courses of Study 2022-2023.

This lecture 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.

When Offered Fall.

Permission Note Enrollment limited to: Food Science students. Students from other majors or programs may enroll in the lecture-only option.
Prerequisites/Corequisites Prerequisite: FDSC 4210.

Outcomes
  • Describe key unit operations in food processing.
  • Be able to determine thermal processing parameters (D and z values) and understand their application in processing of foods and relationship to food safety.
  • Identify the advantages, limitations, & food applications of different types of food packaging.
  • Construct a process flow diagram with equipment details for a food product.
  • Name principles of food manufacturing equipment design, based on an understanding of the basic elements of machine design and fabrication methods relevant to food applications.

View Enrollment Information

Syllabi: none
  •   Regular Academic Session.  Combined with: FDSC 5230

  • 2 Credits GradeNoAud

  •  1078 FDSC 4230   LEC 001

    • TR Stocking Hall 146
    • Aug 22 - Dec 5, 2022
    • Goddard, J

      Nugen, S

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