FSCI1040 Food Processing

This course is designed to introduce the student to specific operations involved in the processing of raw foodstuffs into foods suitable for consumption or storage.  Methods used to process and preserve a variety of foods will be examined.  An emphasis will be placed on the investigation of various processing techniques that enhance food quality and/or control of microbial growth. The prevention of food spoilage will be a major focus of this course.

(3 Cr – 3 lect, 0 lab)