★ 3 (fi 6)(FIRST, 3-0-3)
Processes used in food manufacturing. Refrigeration, evaporation, sedimentation, centrifugation, filtration, and contact-equilibrium separation methods. Prerequisite: NU FS 283.
LECTURE A1 (80030)
2023-09-05 - 2023-12-08
MWF 11:00 - 11:50 (GSB 5-11)
LAB D1 (80031)
2023-09-05 - 2023-12-08
F 14:00 - 16:50 (GSB 5-11)
★ 3 (fi 6)(SECOND, 3-0-0)
Critical evaluation of current literature on the effects of ingredients and processing on quality characteristics of foods. Not to be taken if credit received for NU FS 481. Prerequisites: NU FS 374 and *3 BIOCH or consent of instructor.
LECTURE B1 (17122)
2024-01-08 - 2024-04-12
TH 09:30 - 10:50 (NRE 2-127)
★ 3 (fi 6)(SECOND, 3-0-0)
Critical evaluation of current literature on the effects of ingredients and processing on quality characteristics of foods. Prerequisites: NU FS 374 and *3 BIOCH.
LECTURE B1 (17121)
2024-01-08 - 2024-04-12
TH 09:30 - 10:50 (NRE 2-127)