FDSC 4250

Last Updated

  • Schedule of Classes - June 22, 2015 4:42PM EDT
  • Course Catalog - June 11, 2015 6:21PM EDT

FDSC 4250
Unit Operations and Dairy Foods Processing

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

Combined lecture-laboratory course focusing on principles and practices fundamental to dairy foods processing. The first part deals with the main unit operations used in dairy processing and food processing in general (pasteurization, sterilization, centrifugal separation, homogenization, membrane separation, concentration, drying); the second part focuses on the science and technology that underpin the manufacture of dairy products (fluid milk, milk powder, ice cream, butter, cheese) and dairy ingredients. Laboratories are conducted in a food processing pilot plant facility, where students gain hands-on experience in operating food/dairy processing pilot scale equipment. One field trip to a dairy plant is also scheduled during the semester.

When Offered Spring.

Prerequisites/Corequisites Prerequisite: FDSC 4210, FDSC 4180, or permission of instructor.

Comments Two credits for lecture only and 3 credits for lecture and lab. The lab component is mandatory for Food Science majors in the Food Science option, and it will accommodate other students based on availability of places.

View Enrollment Information

Syllabi: none

  •   Regular Academic Session.  Combined with: FDSC 4250

  • 2 Credits Graded

  •  1963 FDSC 4250   LEC 001

  •  

  • Prerequisite: 3210, 4180, or permission of instructor.

Syllabi: none

  •   Regular Academic Session.  Choose one lecture and one laboratory. Combined with: FDSC 4250

  • 3 Credits Graded

  •  4241 FDSC 4250   LEC 002

  •  

  • Prerequisite: 3210, 4180, or permission of instructor.

  •  1964 FDSC 4250   LAB 401

  •