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Department of Food Science and Technology

CFAES

Physical Principles in Food Processes

FDSCTE 3450
Food physico-chemical properties are critical in processes involving the handling, processing, preserving, packaging, storing, and distribution of food. They determine food quality and impact nutritional properties and safety. After completing the class, students will be able to use material and energy balances in food processes and identify the impact of food properties on processing and quality. Prereq: 2400, and Math 1151, and Physics 1106 or 1200, and Chem 1210; or permission of instructor.
Course Level: 
Undergraduate
Unit(s): 
3.0
Instruction Modes: