Designed for undergraduate students in Food Science program, who want to learn the basic engineering principles of heat and mass transfer, fluid flow applied to food processing through problem solving and laboratory experiments
FSHN 460 Food Processing Operations
Principles and applications of food dehydration, thermal processing, low temperature preservation, chemical and biochemical preservation, irradiation, packaging, manufacturing, plant sanitation, water and waste management
FSHN 601 Food Systems
This class is a graduate-level course which integrates concepts from animal sciences, food sciences, and human nutrition into the study of food systems. The course is designed to provide beginning graduate students in the Human Nutrition, food and Animal Sciences Department with a broad-based understanding on issues related to food production and processing, food and health, environmental sustainability, food safety/toxicology, food security, food policy, and ethics in the US/World food systems. This will be accomplished via discussions, written and oral reports, and/or debate formats
FSHN 608 Advanced Food Processing Technology
Designed for graduate and advanced undergraduate students, who want to learn the basic engineering principles of heat and mass transfer, fluid flow applied to food processing and applications of novel food processing technologies
FSHN 701 Topics in Food Science
Advanced topics in food science and technology, from basic to applied research, including current issues in food science and technology and critical analysis of current literature. Repeatable one time