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FSHN 2070: Processing of Foods: Basic Principles and Applications

Credits: 3. Contact Hours: Lecture 2, Laboratory 3.

Prereq: FSHN 1010
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. (Typically Offered: Spring)