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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.
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. 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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