FSCN 4335: Food Processing Fundamentals II

3 Credits

Food processing fundamentals (add heat, remove heat, remove water, add barriers, and add preservatives). Overview energy requirement in food processing, food process plant design, mass transfer fundamentals, mass transfer operations including size reduction, agglomeration, membrane filtration, and packaging. Energy in food processing and pilot plant design. Wastewater treatment.

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All Instructors

B+ Average (3.451)Most Common: A (38%)

This total also includes data from semesters with unknown instructors.

48 students
FDCBA
  • 3.23

    /5

    Recommend
  • 4.00

    /5

    Effort
  • 3.96

    /5

    Understanding
  • 3.42

    /5

    Interesting
  • 3.93

    /5

    Activities


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