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Nutrition Initiative
FSCN 4343. Processing of Dairy Products
  (4.0 cr; prereq 4111, 4122, 4331)
  When Offered:
 

Contact department and/or view past terms on the class schedule for dates and information.
  Instructor:
 

Lloyd Metzger

David Smith
  Course Description:
 

Demonstration and application of the basic concepts of food engineering and processing to the production of fluid, concentrated, and dehydrated dairy products.
  Course Format:
 
  Student Performance Objectives:
 
  Course Assignments:
 
  Recommended Textbook and Reference Material:
 
  Course Grading and Exam Format
 
  Supplemental Information
 
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