FDSC 4230

Last Updated

  • Schedule of Classes - February 6, 2017 7:14PM EST
  • Course Catalog - February 6, 2017 7:15PM EST

FDSC 4230
Physical Principles of Food Preservation and Manufacturing

Course information provided by the 2016-2017 Catalog.

Emphasizes the fundamental principles that underlie much of food preservation and manufacturing. Uses a systems analysis approach to make connections between the chemical and physical changes that occur in food processing and their impact on food quality. Topics include materials properties of foods, heat processing, freezing, concentration, and drying. Selected products serve as case studies for more complex manufactured foods.


Prerequisites/Corequisites Prerequisite: FDSC 4210.

When Offered Fall.

View Enrollment Information

Syllabi: none

  •   Regular Academic Session.  Choose one lecture and one laboratory.

  • 3 Credits Graded

  •  1146 FDSC 4230   LEC 001

  •  
    • TR Stocking Hall 202

    • Moraru, C

      Padilla-Zakour, O

      Rizvi, S

  • Instruction Mode: In Person

    Prerequisite: FDSC 4210.

  •  1147 FDSC 4230   LAB 401

  •  
    • T Stocking Hall 264

    • Moraru, C

      Padilla-Zakour, O

      Rizvi, S

  • Instruction Mode: In Person