FDSC 4240

Last Updated

  • Schedule of Classes - January 15, 2024 7:50PM EST
  • Course Catalog - January 15, 2024 7:28PM EST

FDSC 4240
Food Processing Laboratory

Course information provided by the Courses of Study 2023-2024.

This is a senior-level laboratory course focused on demonstrating engineering principles, unit operations, and technologies commonly used during processing and packaging of foods. This laboratory is open to all Food Science majors.

When Offered Fall.

Prerequisites/Corequisites Prerequisite: FDSC 4210.

Comments This course receives more credit than typical for the meeting pattern due to substantial academic activity outside of instructional hours.

Outcomes
  • Build and explain process flow diagrams used in food processing.
  • Identify processing equipment used to manufacture or package food products and describe how they work.
  • Apply mass and heat balances to food product manufacturing.
  • Conduct specific tests for assessing the quality of food products.
  • Collect, process, analyze and report data.
  • Perform lab and pilot scale basic unit operations.

View Enrollment Information

Syllabi:

  •   Regular Academic Session. 

  • 2 Credits GradeNoAud

  • 11553 FDSC 4240   LAB 401

  •  
    • T Stocking Hall 264
    • Aug 21 - Dec 4, 2023

    • Moraru, C

      Nugen, S

  • Instruction Mode: In Person
    This is a laboratory course focused on demonstrating engineering principles, unit operations, and technologies commonly used during processing and packaging of foods. This laboratory is open to all Food Science Undergraduate Majors.

Syllabi:

  •   Regular Academic Session. 

  • 2 Credits GradeNoAud

  • 11554 FDSC 4240   LAB 402

  •  
    • R Stocking Hall 264
    • Aug 21 - Dec 4, 2023

    • Moraru, C

      Nugen, S

  • Instruction Mode: In Person
    This is a laboratory course focused on demonstrating engineering principles, unit operations, and technologies commonly used during processing and packaging of foods. This laboratory is open to all Food Science Majors.