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Nutrition Initiative
FSCN 4332 Food Processing Operations
 

(3.0 cr; prereq BAE 4744)

  When Offered:
 

Spring semester.  See class schedule for dates, times, and locations.
  Instructor:
 

Gary A. Reineccius
  Course Description:
 

Application and integration of engineering principles to unit operations used in food production, including equipment design and effects of processing on food quality (chemical and microbiological).
  Course Format:
 
  Student Performance Objectives:
 
  Course Assignments:
 
  Recommended Textbook and Reference Material:
 

Check class schedule for complete textbook listings.
  Course Grading and Exam Format
 
  Supplemental Information
 
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