FSHN 483 A - Food Processing Unit Ops II
Study the engineering principles that govern food processing and preservation unit operations, including evaporation, freeze-concentration, membrane separation, dehydration, centrifugation, and extrusion, and understand the effect of the process conditions of various unit operations on product characteristics and product quality. Course Information: 2 undergraduate hours. 2 graduate hours. Prerequisite: FSHN 414 or equivalent; FSHN 460 or equivalent; FSHN 312 or FSHN 471 or equivalent. FSHN 260 is recommended.
Priority registration given to Juniors and Seniors in Food Science until the beginning of Sophomore registration, then open to Food Science minors and all FSHN undergrad and Grad students.
Academic Program Restrictions:
BS:Fd Sci & Hmn Nutrn-FS -UIUC
Option 1Number of Required Visit(s): 0
Course Level: Graduate