FSCN4332: Food Processing Operations

3 Credits

Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management. Prerequisite: BBE 4744

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All Instructors

B+ Average (3.235)Most Common: A (25%)

This total also includes data from semesters with unknown instructors.

145 students
SFDCBA

  • 3.40

    /6

    Recommend

  • 4.00

    /6

    Effort

  • 3.90

    /6

    Understanding

  • 3.70

    /6

    Interesting

  • 3.78

    /6

    Activities
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