NFS 351-351L - Principles of Food Processing and Lab

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: NFS 151, CHEM 106 or 114, or consent. Corequisites: NFS 351L-351.

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