FST 151Y

Food Freezing

University of California Davis · UGRD · Fall 2026

1 section

Catalog description

Course Description: Mechanisms of ice crystallization, interpretation of freezing diagrams, and modes of heat transfer. Food properties at sub-freezing temperatures, refrigeration requirements, and estimation of freezing times. Industrial systems used in freezing foods.

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Class #california_davis-4142Fall 2026UGRD1 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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