FSHN 4710: Food Processing
Credits: 3. Contact Hours: Lecture 2.5, Discussion 0.5.
Prereq: (AE 4510 or CHE 3570 or FSHN 3510); (MICRO 2010 or 3020)
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)