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| FS 55401 - Food Processing And Packaging |
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Credit Hours: 2.00. Covers relevant basic engineering concepts and their applications to solve food processing and packaging problems. Key unit operations and regulations or recommended practices for manufacture of a variety of foods also will be covered. Students work in teams on a project and present their findings to the entire class. Class meets weeks 6-15. Typically offered Spring.
2.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Understand the rationale and principle of operation behind common food processing operations. 2. Identify and explain the unit operations involved in the manufacture of specific food products. 3. Explain how processing parameters will affect quality and safety of processed products. 4. Communicate effectively with food technologists and engineers. Restrictions: Must be enrolled in one of the following Levels: Graduate |
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