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| FS 34200 - Food Processing I Laboratory |
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Credit Hours: 1.00. This laboratory course applies food engineering principles and thermal processing methods for production of safe and high quality foods. The course will include applications of mathematics and physics principles in food processing operations, engineering problem solving exercises and laboratory demonstrations. Engineering concepts such as heat transfer, fluid flow, mass and energy balances applied to various food systems will be a major portion of this laboratory. Typically offered Fall.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional 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. Apply mathematical principles to food processing application. 2. Demonstrate an understanding of energy, heat transfer and fluid flow principles. 3. Apply engineering principles to thermal processing of foods. 4. Identify conditions under which microorganisms are commonly inactivated, killed, or made harmless in foods including pasteurization, sterilization, and aseptic processing. 5. Demonstrate use mass and energy balances for a food process. Prerequisites: 4 Credits in Physics General Requirements: Course or Test: PHYS Required Credits: 4.000 Minimum Grade of D- May not be taken concurrently. Prerequisites: 6 Credits in Mathematics General Requirements: Course or Test: MA Required Credits: 6.000 Minimum Grade of D- May not be taken concurrently. Prerequisites: 8 Credits in Chemistry General Requirements: Course or Test: CHM Required Credits: 8.000 Minimum Grade of D- May not be taken concurrently. Prerequisites: FS 36200 Course General Requirements: Course or Test: FS 36200 Minimum Grade of D- May be taken concurrently. Prerequisites: FS 34100 Course General Requirements: Course or Test: FS 34100 Minimum Grade of D- May be taken concurrently. |
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