Unit Ops in Food Processing (FABS 345.3)

Recent/Current Offerings

Syllabus / Public content Section Term Instructor
FABS 345 01 January 2018 Phyllis Shand
FABS 345 01 January 2016


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.


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

Resources and Supports for FABS 345

U of S Bookstore Textbook Search
Library Reserves Search
Hire a Tutor Search