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

  • 3.47

    /5

    Recommend

  • 3.00

    /5

    Effort

  • 3.85

    /5

    Understanding

  • 3.45

    /5

    Interesting

  • 2.78

    /5

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