FDSC 4230

Last Updated

  • Schedule of Classes - January 9, 2020 9:13AM EST
  • Course Catalog - January 9, 2020 9:14AM EST

FDSC 4230
Food Processing A: Unit Operations and Food Packaging

Course information provided by the 2019-2020 Catalog.

This lecture/laboratory course surveys unit operations, engineering/manufacturing principles, and materials common in the commercial processing and packaging of foods and beverages. The objective of this course is for students to understand common unit operations and packaging materials used to manufacture foods with consistency, quality, and safety. Three modules are available, food science undergraduates are required to take the full course including lecture and laboratory, non-majors may enroll in the lecture components only.


Prerequisites/Corequisites Prerequisite: FDSC 4210.

When Offered Fall.

View Enrollment Information

Syllabi: none

  •   Regular Academic Session.  Choose one lecture and one laboratory. Combined with: FDSC 4230

  • 3 Credits Graded

  •  1101 FDSC 4230   LEC 001

  •  

  • Instruction Mode: In Person

    Prerequisite: FDSC 4210. Open only to Food Science students. Students from other majors or programs may enroll in the lecture-only option (Lecture 002).

  •  1102 FDSC 4230   LAB 401

  •  

  • Instruction Mode: In Person

Syllabi: none

  •   Regular Academic Session.  Combined with: FDSC 4230

  • 2 Credits Graded

  •  4028 FDSC 4230   LEC 002

  •  

  • Instruction Mode: In Person

    This section (lecture only) is open to students in any major. Food Science undergraduates must take the lecture and lab combination for 3 credits.