ANFS 609 - Food Processing

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.
Repeatable for Credit: N Allowed Units: 4 Multiple Term Enrollment: N Grading Basis: Student Option