University of Illinois Urbana-Champaign 2 credits Food Science & Human Nutrition
Study the engineering principles that govern food processing and preservation unit operations, including evaporation, freeze-concentration, membrane separation, dehydration, centrifugation, and extrusion, and understand the effect of the process conditions of various unit operations on product characteristics and product quality. 2 undergraduate hours. 2 graduate hours. Prerequisite: FSHN 414 or equivalent; FSHN 460 or equivalent; FSHN 472 or FSHN 471 or equivalent. FSHN 260 is recommended.
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