FDSC 6650

FDSC 6650

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.

  • Gain depth in knowledge about current and emerging food processing methods, with a focus on the engineering aspects of these technologies.

View Enrollment Information

  •   Regular Academic Session. 

  • 2 Credits Graded

  • 18958 FDSC 6650   LEC 001

    • W Stocking Hall 201
    • Jan 24 - May 10, 2022
    • Moraru, C

      Rizvi, S

  • Instruction Mode: In Person