INTEGRATED FOOD MANUFACTURING

Name: INTEGRATED FOOD MANUFACTURING
Availability: OutOfStock
Rating: 3.7 (625 reviews)

FOODSCI 532

과목 설명

Procedures used to process and preserve foods on a commercial basis, with emphasis on concentration, dehydration and fractionation process, plant sanitation/GMP, statistical process control, and environmental impacts..

선수과목

FOODSCI 432 or (BSE 461 or concurrent enrollment)

충족 요건

This course does not satisfy any prerequisites.

학점

미보고

개설 시기

미보고

평점

3.15

7.36% 과거 데이터 대비

수료율

100%

2.46% 과거 데이터 대비

A 비율

23.53%

53.19% 과거 데이터 대비

학급 규모

-51.04% 과거 데이터 대비

Cumulative Grade Distribution

강사 (2026 Summr)

다음 사이트의 평점순으로 정렬 Rate My Professors

유사 과목

COMMERCIAL MEAT PROCESSING

ANSCI/FOODSCI 515

Principles and procedures in the commercial manufacture of processed meat products; sausage manufacturing, curing, smoking, freezing and packaging.

FOOD MICROBIOLOGY LABORATORY

FOODSCI/MICROBIO 324

Lab exercises dealing with food preservation, spoilage, and food poisoning. Isolation, identification and quantification of specific microbes occurring in foods, and food fermentations by bacteria and yeast.

PRINCIPLES OF FOOD PRESERVATION

FOODSCI 432

Fundamentals of food preservation methods: post-harvest, thermal processing, refrigeration and freezing, control of water activity, chemical preservation, nonthermal methods and control of food packaging.

PRINCIPLES OF FOOD ENGINEERING

FOODSCI 440

Application of engineering principles in the analysis of food process operations: properties of gases and vapors, psychrometrics, material and energy balances, fluid flow, heat transfer, microwave heating, mass transfer, packaging film permeability, dehydration.

FOOD MICROBIOLOGY

FOODSCI/MICROBIO 325

Principles of food preservation, epidemiology of foodborne illness, agents of foodborne illness, food fermentations and biotechnology.