FSCN 4334: Food Processing Fundamentals I

3 Credits

Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives). Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing, and extrusion.

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All Instructors

A- Average (3.532)Most Common: A (49%)

This total also includes data from semesters with unknown instructors.

63 students
WFDCBA
  • 2.86

    /5

    Recommend
  • 3.58

    /5

    Effort
  • 3.32

    /5

    Understanding
  • 3.10

    /5

    Interesting
  • 3.32

    /5

    Activities


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