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Oct 17, 2024
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GRSC 620 - Extrusion Processing in the Food and Feed Industries Credits: 4
The course is designed to provide the student with an understanding of extrusion technology and the ability to apply it to product development and production through a “hands-on” approach. Major emphasis is on laboratory exercises in which students will operate pilot scale extrusion equipment to produce readily-recognizable commercial products such as cheese curls, breakfast cereals, pasta, pet food, etc. Emphasis will also be placed on process and product development, analysis, and problem solving techniques.
Note:
Three hours lecture plus one three hour lab a week.
Repeat for Credit
N
Requisites:
Recommended Prerequisite: GRSC 602.
Typically Offered
Fall
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