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FSHN 4710: Food Processing

Credits: 3. Contact Hours: Lecture 3.

Prereq: (AE 4510 or CHE 3570 or FSHN 3510)
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. (Typically Offered: Fall)