FS 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: FS 251 and CHEM 106 or CHEM 114.
Corequisites: FS 351L-351.
Notes: Odd Fall.

Check Course Availability