The fundamental principles of common unit operations of food processing and preservation will be discussed, with emphasis on evaporation and drying, thermal processing, and refrigeration and freezing. The working principles of equipment utilized in these operations will be examined and the impacts of processing on the composition, quality and nutritive value of foods will be addressed. Current literature on recent advances in food processing technologies will be discussed. Weekly hours: 3 Lecture hoursPrerequisite(s): FABS 110 or equivalent; or permission from the instructor. Note(s): Offered in alternate years. This course is mutually exclusive with FABS 345.3. This course cannot be taken for credit after previously taking FABS 345.3.
The fundamental principles of common unit operations of food processing and preservation will be discussed, with emphasis on evaporation and drying, thermal processing, and refrigeration and freezing. The working principles of equipment utilized in these operations will be examined and the impacts of processing on the composition, quality and nutritive value of foods will be addressed. Current literature on recent advances in food processing technologies will be discussed. Weekly hours: 3 Lecture hoursPrerequisite(s): FABS 110 or equivalent; or permission from the instructor. Note(s): Offered in alternate years. This course is mutually exclusive with FABS 345.3. This course cannot be taken for credit after previously taking FABS 345.3.
