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FS HN 471: Food Processing

(3-0) Cr. 3. F.

Prereq: A B E 451 or CH E 357 or FS HN 351
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.

Nutritional Sciences

...and Human Nutrition (FS HN) and Animal Science...graduate-level statistics ( STAT 471 Introduction to Experimental...