The Ohio State University 3 credits Food Science and Technology
Study of various engineering principles relevant for preserving foods by thermal and alternative food processing methods. Laboratory section would include mathematical problem recitation section as well as use of pilot plant equipment. Interdependence of food engineering, chemistry, and microbiology principles in food preservation. Prereq: 3450 and Micrbio 4000; or Grad standing in FdSdTe, FABEng, or related major. Not open to students with credit for FABEng 4410. Cross-listed in FABEng 4410.
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