ANFS 609 - Food Processing (4cr.)

Credit(s): 4

FOOD PROCESSING
Component: Lecture
Rationale and history of food processing; organizing unit operations; maintenance of food quality including food palatability and nutritive value; separation technology including initial operations, size reduction and screening, mixing, filtration, centrifugation and crystallization; and preservation methods including fresh food storage, low temperature and high temperature methods.
Allowed Units: 4 Grading Basis: Student Option