Course Description
Food preservation methods. Emphasis on thermal, freezing, drying and fermentation processes and corresponding physical, chemical and organoleptic changes to products. Application of preservation schemes to the development of an overall processing operation.
Fall 2024
Instructors
Meeting Patterns
Classes Start:
August 19, 2024
Classes End:
December 3, 2024
Location:
00103 Schaub Food Science Bui
Class Days:
H
Class Start Time:
1:30pm
Class End Time:
4:15pm
Class Type:
Laboratory
Credits:
0.00
Restrictions:
Prerequisite: FS 231 and FS 405
