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Detailed Course Information

 

Summer 2015
Mar 28, 2024
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FS 44700 - Food Processing II Laboratory
Credit Hours: 1.00. This lab is designed to build upon fundamental concepts associated with the preservation and processing of various food products. Concepts to be covered include water activity, dehydration (drum, spray and freeze drying), frying, high pressure, microwave and ohmic heating. The focus of this lab will be hands-on production of various food products and the demonstration of fundamental food processing unit operations and calculations related to each preservation method. Typically offered Fall.
1.000 Credit hours

Syllabus Available
Levels: Graduate, Professional, Undergraduate
Schedule Types: Distance Learning, Laboratory

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. Perform experiments using appropriate food processing unit operations to create various food products. 2. Write a lab report that includes analysis and interpretation of the results. 3. Work on a project team to duplicate a commercial food product and present the finding of the project in an oral and written report.


Prerequisites:
Undergraduate level FS 34100 Minimum Grade of D- and Undergraduate level FS 34200 Minimum Grade of D- and Undergraduate level FS 44200 Minimum Grade of D- [may be taken concurrently]

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Release: 8.7.2.4