FSHN 2070: Processing of Foods: Basic Principles and Applications
Credits: 3. Contact Hours: Lecture 2, Laboratory 3.
Prereq: FSHN 1010
Lecture and lab-based instruction on principles of food processing and packaging. Food product-based discussion and activities will highlight raw food materials; unit operations; food quality and safety; processing plant sanitation; food forming and extrusion; fermentation; properties and selection of packaging materials. (Typically Offered: Spring)
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)