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Sep 07, 2024
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2018-2019 Undergraduate Catalog [ARCHIVED CATALOG]
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ANFS 409 - Food Processing (4cr.)Credit(s): 4 FOOD PROCESSING I Component: Lecture Covers the rationale and history of food processing; organizing unit operations; the maintenance of food quality including food palatability and nutritive value; separation technology including initial operations, size reduction, mixing, filtration, centrifugation and crystallization; and preservation methods including fresh food storage, low temperature and high temperature methods. Repeatable for Credit: N Allowed Units: 4 Multiple Term Enrollment: N Grading Basis: Student Option Course Typically Offered: Fall General Education Objectives: Engage in Constructive Ideation Communicate Effectively in Writing Communicate Orally Reason Quantitatively Reason Scientifically
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