FSCN 5335 is also offered in Spring 2025
FSCN 5335 is also offered in Spring 2024
FSCN 5335 is also offered in Spring 2023
Spring 2023 | FSCN 5335 Section 002: Food Processing Fundamentals II (68772)
- Instructor(s)
- Class Component:
- Laboratory
- Credits:
- 3 Credits
- Grading Basis:
- Student Option
- Instructor Consent:
- Instructor Consent Required
- Instruction Mode:
- In Person
- Enrollment Requirements:
- Food Science or Nutrition Graduate Student or Instructor Consent
- Times and Locations:
Regular Academic Session
UMTC, St Paul
Food Science/Nutrition 23
- Enrollment Status:
Open (0 of 10 seats filled)
- Also Offered:
- Course Catalog Description:
- Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives) Overview, energy requirement in food processing, food process plant design, mass transfer fundamentals, mass transfer operations including size reduction, agglomeration, membrane filtration and packaging. Energy in food processing and pilot plant design. Wastewater treatment. Two lecture periods (50 min each) and one laboratory (105 min each) period each week.
- Class Description:
- Student may contact the instructor or department for information.
- Textbooks:
- https://bookstores.umn.edu/course-lookup/68772/1233
ClassInfo Links - Spring 2023 Food Science and Nutrition Classes