FST 4170 - Unit Operations in Food Processing I (2)

Study of raw materials preparation, size reduction, homogenization, pasteurization, canning, aseptic processing, freezing, and other unit operations in food processing technology that involve physical changes of raw materials and/or heat transfer. Two hour lectures per week.

Prerequisite(s): C- or better in the following: CHM 2010, CHM 201, CHM 3150, or CHM 316; CHM 2010L, CHM 250L, CHM 3150L, or CHM 317L; FST 3321 or FST 332; FST 3321L or FST 332L; BIO 2060 or MIC 201; and BIO 2060L or MIC 201L.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course