- Schedule of Classes - June 10, 2022 7:44AM EDT
- Course Catalog - June 9, 2022 7:14PM EDT
Course information provided by the Courses of Study 2021-2022.
This course focuses on a fundamental and quantitative analyses of current and emerging techniques used in the processing of foods and related biological materials. Topics include thermal processes, extrusion, supercritical fluids processing, membrane separation, high-pressure processing, pulsed electric field processing, ultraviolet and pulsed light treatment. The course is largely based on a critical review of the recent scientific literature.
When Offered Spring.
Prerequisites/Corequisites Prerequisite: FDSC 4230.
Comments Offered in even-numbered years only.Outcomes
- Gain depth in knowledge about current and emerging food processing methods, with a focus on the engineering aspects of these technologies.
Regular Academic Session.
Credits and Grading Basis
2 Credits Graded(Letter grades only)
Class Number & Section Details
- W Stocking Hall 201
- Jan 24 - May 10, 2022
Instruction Mode: In Person
Disabled for this roster.