2 classes matched your search criteria.
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 2024 | FSCN 5335 Section 001: Food Processing Fundamentals II (68392)
- Instructor(s)
- Class Component:
- Lecture
- Instructor Consent:
- No Special Consent Required
- Instruction Mode:
- In Person
- Enrollment Requirements:
- Food Science or Nutrition Graduate Student or Instructor Consent
- Meets With:
FSCN 4335 Section 001
- Times and Locations:
Regular Academic Session
Wed,
Fri 11:45AM - 12:35PM
UMTC, St Paul
Ruttan Hall B25
- Enrollment Status:
Open (3 of 20 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/68392/1243
Spring 2024 | FSCN 5335 Section 002: Food Processing Fundamentals II (68393)
- Instructor(s)
- Class Component:
- Laboratory
- Meets With:
FSCN 4335 Section 002
- Times and Locations:
Regular Academic Session
UMTC, St Paul
Food Science/Nutrition 23
- Auto Enrolls With:
- Section 001
- Enrollment Status:
Open (3 of 20 seats filled)
- 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/68393/1243
ClassInfo Links - Spring 2024 Food Science and Nutrition Classes