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CHY 428
Food Process Science
This course will deal with the principles of food processing technology. Topics included will be unit operations in the food industry, food preservation by heat, cold, dehydration and fermentation, food quality factors and food storage. Some basic engineering calculations will be introduced to enable students to handle simple mass and energy balances as related to food processing.
Weekly Contact: Lecture: 3 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1
Mentioned in the Following Calendar Pages
*List may not include courses that are on a common table shared between programs.
