Unit Operations in Food Processing (FABS 345.3)

Recent/Current Offerings

Syllabus / Public content Section Term Instructor
FABS 345 01 January 2016 Robert Tyler (primary instructor)

Description

The fundamental principles of the common unit operations of food processing and preservation are discussed with emphasis on freezing, drying, evaporation and thermal processing operations. The operating principles of equipment utilized in these operations will be examined and selected processes of unit operations studied in detail.

Note

Offered in alternate years. Students with credit for FAMS 345 will not receive credit for FABS 345.

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