Study of unit operations in preserving foods by thermal and alternative food processing methods through problem solving and experimentation. Interdependence of food engineering, chemistry, and microbiology principles in food preservation. Prereq: 2400, FABEng 3481 (481), and Micrbio 4000 (Micrbiol 509), or permission of instructor. Not open to students with credit for 630 or FABEng 4410 (584). Cross-listed in FABEng 4410. While subject to change, this class is offered every Spring semester.