The fundamental principles of the common unit operations of food processing and preservation are discussed with emphasis on freezing, drying, evaporation and thermal processing operations. The operating principles of equipment utilized in these operations will be examined and selected processes of unit operations studied in detail. Weekly hours: 3 Lecture hours and 3 Practicum/Lab hoursNote: Offered in alternate years. Students with credit for FAMS 345 will not receive credit for FABS 345. Note(s): This course is mutually exclusive with FDSC 845.3. This course cannot be taken for credit after previously taking FDSC 845.3.
The fundamental principles of the common unit operations of food processing and preservation are discussed with emphasis on freezing, drying, evaporation and thermal processing operations. The operating principles of equipment utilized in these operations will be examined and selected processes of unit operations studied in detail. Weekly hours: 3 Lecture hours and 3 Practicum/Lab hoursNote: Offered in alternate years. Students with credit for FAMS 345 will not receive credit for FABS 345. Note(s): This course is mutually exclusive with FDSC 845.3. This course cannot be taken for credit after previously taking FDSC 845.3.
