ANFS 409 - Food Processing (4cr.)

Credit(s): 4

FOOD PROCESSING I
Component: Lecture
Covers the rationale and history of food processing; organizing unit operations; the maintenance of food quality including food palatability and nutritive value; separation technology including initial operations, size reduction, mixing, filtration, centrifugation and crystallization; and preservation methods including fresh food storage, low temperature and high temperature methods.
Repeatable for Credit: N Allowed Units: 4 Multiple Term Enrollment: N Grading Basis: Student Option
Course Typically Offered: Fall

General Education Objectives:
Engage in Constructive Ideation Communicate Effectively in Writing Communicate Orally Reason Quantitatively Reason Scientifically