FSHN 461 ONL - Food Processing I

Description:

Principles, unit operations, and applications of food preservation and processing by high temperature, refrigeration, and freezing processes; includes heat transfer, kinetics, chemical and microbial changes in food as a result of processing. Also, principles and applications of food processing unit operations based upon the combination of heat and/or mass transfer, including such unit operations as evaporation, freeze-concentration, membrane separation, dehydration, centrifugation, extrusion, as well as water activity control. Lecture-based course. Course Information: 4 undergraduate hours. 4 graduate hours. Prerequisite: FSHN 414 or equivalent; FSHN 460 or equivalent, and FSHN 418. FSHN 260 is recommended.

Special Instructions:

Please be advised, capacity is limited and priority will be given to FSHN MS Online Degree Seeking students. This section has one or more proctored exams, which may carry additional fees. Proctoring options include fee-based ProctorU and approved proctoring centers. For ProctorU technical specifications and additional information visit: http://citl.illinois.edu/services/for-students/proctoru/schedule-an-exam. Center for Innovation in Teaching & Learning (CITL) restrictions and assessments apply, see http://online.illinois.edu. Online scheduled class sessions require each student to have high speed internet access and either a headset with microphone or an external microphone and speakers so they may participate in the class discussions. Wireless internet is not recommended.

Academic Program Restrictions:

MS: FSHN (Online) -UIUC

Option 1

Number of Required Visit(s): 0

Course Level: Graduate

Credit: 4

Term(s): Spring