2 classes matched your search criteria.

Fall 2022  |  FSCN 4334 Section 001: Food Processing Fundamentals I (22869)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FSCN 3102, Math 1142 or 1271, Phys 1101
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Tue, Thu 08:45AM - 09:35AM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (25 of 30 seats filled)
Also Offered:
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives). Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing, and extrusion.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22869/1229

Fall 2022  |  FSCN 4334 Section 002: Food Processing Fundamentals I (22870)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Thu 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 23
Auto Enrolls With:
Section 001
Enrollment Status:
Open (25 of 30 seats filled)
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives). Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing, and extrusion.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22870/1229

ClassInfo Links - Fall 2022 Food Science and Nutrition Classes

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