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FS 16200 - Introduction To Food Processing |
Credit Hours: 1.00. Application of introductory food science principles (e.g. food chemistry, food microbiology, and unit operations) to food processing; emphasis will be placed on food formulation, pilot-scale process design, and resulting food quality. May require class trips
. Typically offered Spring.
1.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Lower Division May be offered at any of the following campuses: West Lafayette Restrictions: Must be enrolled in one of the following Majors: Food Manufacturing Operations Food Science Must be enrolled in one of the following Classifications: Sophomore: 45 - 59 hours Sophomore: 30 - 44 hours Freshman: 0 - 14 hours Freshman: 15 - 29 hours Prerequisites: Undergraduate level FS 16100 Minimum Grade of D- |
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