FST 417/417L - Unit Operations in Food Processing I (3/1)

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

Prerequisite(s): C- or better in CHM 201/CHM 250L or CHM 315/CHM 317L, C- or better in MIC 201/201L, and C- or better in FST 332/332L.
Concurrent: Concurrent enrollment required.
Component(s): 3 lectures/problem solving and 1 three-hour laboratory. Field trips and term group projects.