Course Descriptions - Food Science Series - Fish/Food Processing II FOSC 6325   Fish/Food Processing II
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.
PREREQUISITES: Permission of instructor
CROSS-LISTING: FOSC 4070