Advanced Food Process Design

FDSCTE 7430

An integration of quantitative parameters describing changes in the quality attributes of foods with quantification of the physical changes occurring between the time of raw material harvest or assembly and the point of food consumption. Models to predict changes in quality attributes as a function of process parameters will be developed and demonstrated.
Prereq: 5400, 5536, 5600, or FABEng 3481, or permission of instructor. Cross-listed in FABEng.

Unit(s): 
4.0
Semesters Offered: 
Autumn
Course Level: 
Graduate
Sample Syllabus: 
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
Program area(s): 
KMData Course ID: 
63015