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FS HN 207: Processing of Foods: Basic Principles and Applications

(2-3) Cr. 3. S.

Prereq: FS HN 101
Lecture and lab-based instruction on principles of food processing and packaging. Food product-based discussion and activities will highlight raw food materials; unit operations; food quality and safety; processing plant sanitation; food forming and extrusion; fermentation; properties and selection of packaging materials.