May 27, 2026  
2009-2010 Undergraduate Catalog 
    
Catalog Navigation
  Catalog Home
  Frequently Called Numbers
  Purposes & Objectives
  Admission Policies & Procedures
  Academic Evaluation
  Academic Expectations
  Academic Changes
  Academic General Information
  Graduation Requirements
  Degrees and Associated Majors
  Colleges & Academic Programs
  Extended Programs
  Majors & Minors
  Course Information
  Course Descriptions
  Services & Facilities
  Organizations & Administration
  University Staff
  Academic Calendar
  Campus Map
  Cover
  My Personal Catalog
HELP
2009-2010 Undergraduate Catalog [Archived Catalog]

Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Personal Catalog (opens a new window)

NFS 351 - Principles of Food Processing

Credits: 3
Study of physical/chemical principles and approaches used in heat processing, freezing, dehydration, and fermentation of foods. Current processing methods will be considered in terms of preparation, processing, packaging, and quality control of food products.Prerequisites: P, NFS 151, CHEM 106 or 114, or consent.Corequisites: Corequisite course NFS 351L.


Check Course Availability



Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Personal Catalog (opens a new window)