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FDSC 209: Food Processing Laboratory
3.00 Credits
University of the District of Columbia
Students will have the opportunity to can, freeze, dehydrate, and ferment foods. Pre-requisite: FDSC 103 & FDSC 105. Co-requisite: FDSC 211.
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FDSC 209 - Food Processing Laboratory
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FDSC 210: Food Processing II Laboratory
1.00 Credits
University of the District of Columbia
Students will perform laboratory exercises in the manufacture of fabricated foods, snack foods, cereals, mayonnaise, and in the preservation of fruits and vegetables. Pre-requisite: FDSC 209 & FDSC 211. Co-requisite: FDSC 212.
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FDSC 210 - Food Processing II Laboratory
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FDSC 211: Food Processing I Lecture
3.00 Credits
University of the District of Columbia
Students will explore the fundamental principles involved in food processing, refrigeration, freezing, thermal processing, dehydration, fermentation, emulsions, and more. Pre-requisite: FDSC 105 & FDSC 103. Co-requisite: FDSC 209.
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FDSC 211 - Food Processing I Lecture
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FDSC 212: Food Processing II Lecture
3.00 Credits
University of the District of Columbia
Students will explore the fundamental principles and major unit operations involved in the technology and commercial manufacture of fabricated foods, snack foods, cereals, mayonnaise and salad dressings. Students will visit various food industry plants to observe food plant layouts. Pre-requisite: FDSC 209 & FDSC 211. Co-requisite: FDSC 210.
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FDSC 212 - Food Processing II Lecture
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FDSC 324: Food Sanitation and Waste Disposal Lab
1.00 Credits
University of the District of Columbia
Students will conduct laboratory exercises for good manufacturing practice (GMP) and will learn the main tenets of sanitary conditions in the food processing and preservation industry. Pre-requisite: FDSC 211 & FDSC 209. Co-requisite: FDSC 325.
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FDSC 324 - Food Sanitation and Waste Disposal Lab
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FDSC 325: Food Sanitation and Waste Disposal Lecture
3.00 Credits
University of the District of Columbia
Students will examine the fundamental principles involved in maintaining sanitary standards in a food plant, including water and waste disposal. This course focuses on the conditions and factors necessary to comply with regulatory agencies. Pre-requisite: FDSC 211 & FDSC 209. Co-requisite: FDSC 324.
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FDSC 325 - Food Sanitation and Waste Disposal Lecture
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FDSC 326: Food Microbiology Lecture
3.00 Credits
University of the District of Columbia
Students will explore the relationship of the habitat to the occurrence of microorganisms in foods and the microbiology of food spoilage and food manufacturing. Students will explore physical, chemical, and biological spoilage. They will learn about the destruction of microorganisms in foods and will perform microbial examinations of foodstuffs and public health sanitation and bacteriology. Pre-requisite: FDSC 240 & FDSC 241. Co-requisite: FDSC 328.
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FDSC 326 - Food Microbiology Lecture
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FDSC 328: Food Microbiology Laboratory
1.00 Credits
University of the District of Columbia
Students will conduct laboratory exercises to identify food pathogens and how to control them in order to produce wholesome foods. Students will examine microbes of foodstuffs and their public health significance and bacteriology. Pre-requisite: FDSC 240 & FDSC 241. Co-requisite: FDSC 326.
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FDSC 328 - Food Microbiology Laboratory
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FDSC 415: Food Engineering Lecture
3.00 Credits
University of the District of Columbia
Examines engineering concepts and unit operations applied to food processing. Engineering principles include mechanics, fluid mechanics, transfer and rate processes, and process control instrumentation. Lec. 3 hrs. Co-requisite: FDSC 416.
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FDSC 415 - Food Engineering Lecture
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FDSC 416: Food Engineering Laboratory
1.00 Credits
University of the District of Columbia
Analyzes laboratory exercises dealing with fluid mechanics, heat transfer, mass transfer, energy and material balances, and refrigeration and thermal process evaluations. Lab 3 hrs. Pre-requisite: PHYS 101 & MATH 215. Co-requisite: FDSC 415.
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FDSC 416 - Food Engineering Laboratory
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