Minor in Food Science - Food Processing FOSC 4070   Food Processing
CREDIT HOURS: 3
This course will examine various unit operations in food processing. Topics examined will include low temperature processes (chilling and freezing); thermal processing including commercial blanching, pasteurization and sterilization; drying and non-thermal processes including high pressure processes and irradiation. The unit operations of various food and seafood commodities will be examined in detail.
FORMAT:
  • Lecture
  • Lab

LAB HOURS PER WEEK: 3
PREREQUISITES: Permission of instructor
CROSS-LISTING: FOSC 6325