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FSHN 461   Food Processing I   credit: 4 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. Also, principles and applications of food processing unit operations based upon the combination of heat and/or mass transfer, including such unit operations as evaporation, freeze-concentration, membrane separation, dehydration, centrifugation, extrusion, as well as water activity control. Lecture-based course. 4 undergraduate hours. 4 graduate hours. Prerequisite: FSHN 414 or equivalent; FSHN 460 or equivalent, and FSHN 418. FSHN 260 is recommended.

Minor in Food Science the FSHN 461 and FSHN 462 option. However, FSHN 461 and FSHN 462 have...