FS HN 471: Food Processing
(3-0) Cr. 3. F.
Prereq: FS HN 351 or A E 451 or CH E 357; MICRO 201 or 302.
Principles and application of food processing using both thermal (ex., blanching, pasteurization, canning, drying, freezing, evaporation, aseptic processing, extrusion) and non-thermal (ex., high pressure, irradiation, pulsed electric field, fermentation) unit operations. Emphasis on microbial inactivation, process heat and mass balance, and numerical problem solving.