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FDSC 240: Meat Product Processing
3.00 Credits
University of Wisconsin-River Falls
The study and practice of commercial meat processing methods including curing, smoking, sausage manufacturing and the manufacture of ready-to-serve meat products. Prerequisite: FDSC 238. Co-listed as ANSC 240.(Sp)
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FDSC 240 - Meat Product Processing
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FDSC 270: Internship I
2.00 - 4.00 Credits
University of Wisconsin-River Falls
A full-time occupational work experience with a cooperating agency or firm. Prerequisites: 30 cr. and consent of the faculty coordinator. (F,Sp,SS)
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FDSC 270 - Internship I
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FDSC 271: International Internship
4.00 Credits
University of Wisconsin-River Falls
An international work experience at a professional level. Participants will attend 6-8 scheduled orientation meetings during the semester prior to the work experience. Special course fees required. Prerequisites: 30 semester credits. (F, Sp, SS)
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FDSC 271 - International Internship
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FDSC 285: Seminar: Food Science
1.00 Credits
University of Wisconsin-River Falls
The seminar sequence provides a unique opportunity for Food Science students to practice professional communications and to gain exposure to new concepts and developments in the field through presentations by peers, faculty and outside speakers. (F,Sp)
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FDSC 285 - Seminar: Food Science
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FDSC 312: Food Processing
4.00 Credits
University of Wisconsin-River Falls
This course introduces conventional and novel processing and preservation techniques. Discussion topics include unit operations, thermal processing, concentration and dehydration, refrigeration and freezing and novel processes such as high hydrostatic pressure and pulsed electric field technologies. Prerequisite: FDSC 112 and one of the following: FDSC 140, 202, or 259. (F)
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FDSC 312 - Food Processing
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FDSC 313: Food Processing Lab
1.00 Credits
University of Wisconsin-River Falls
A laboratory course that teaches the food processing principles and techniques, using pilot plant equipment. The students will complete a laboratory project that will include computer-based literature search and written reports. Co-requisite: FDSC 312. (F)
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FDSC 313 - Food Processing Lab
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FDSC 335: Food Microbiology
4.00 Credits
University of Wisconsin-River Falls
Microbiological aspects of preservation, processing, quality, safety and shelf-life of foods will be studied. Methods for isolation, detection, characterization and quantitative determinations of microbial populations in foods and the food plant environment as well as factors influencing growth and survival of spoilage and pathogenic organisms in foods will be examined. Prerequisite: AGBI 251 or CHEM 361 and BIOL 324. (F, SP)
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FDSC 335 - Food Microbiology
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FDSC 352: Food & Process Engineering
3.00 Credits
University of Wisconsin-River Falls
Engineering concepts applied to food processing will be explored. Conversion of physical dimensions, mass balance, heat transfer, mass transfer, and process control technology. Co-listed as FDSC 352. Prerequisites: PHYS 151 and FDSC 112 or AGEN 150.(F)
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FDSC 352 - Food & Process Engineering
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FDSC 370: Internship II
2.00 - 4.00 Credits
University of Wisconsin-River Falls
An additional occupational work experience for the student which involves full-time employment with a cooperating agency or firm. Prerequisites: FDSC 270 and consent of the faculty coordinator. (F, Sp, SS)
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FDSC 370 - Internship II
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FDSC 378: Semester Abroad Research
3.00 - 6.00 Credits
University of Wisconsin-River Falls
No course description available.
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FDSC 378 - Semester Abroad Research
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