FSHN 465: Principles of Food Technology

FSHN University of Illinois at Urbana-Champaign 3.0 credits

Course Description

Overview of processing techniques in the food industry, including thermal/non-thermal processing, refrigeration, freezing, moisture removal, and separation. Presentations cover basic principles of each technology with examples of processing equipment. The changes of food components and nutrients caused by processing is also discussed. Lecture and field trips. 3 undergraduate hours. 3 graduate hours. Credit is not given for both FSHN 465 and the FSHN 461 - FSHN 462 sequence. Prerequisite: Food chemistry or biochemistry equivalent recommended. Undergraduate food science majors or graduate students specializing in food processing/engineering may not enroll in FSHN 465.

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