FSHN 461
Food Processing I

Credit:  3 hours.


Principles, unit operations, and applications of food preservation and processing by high temperature, refrigeration, and freezing processes; includes heat transfer, kinetics, chemical and microbial changes in food as a result of processing; lecture and laboratory. Prerequisite: FSHN 418 and FSHN 460; and FSHN 414 or equivalent; FSHN 260 is recommended.