FOODSCI 306 - Principles of Food Processing
Faculty
Science
Department
Chemical Sciences
Points:
15
Available Semesters:
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Course Components
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Description: The fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration are studied. The fundamental areas of engineering relevant for food processing such as heat and mass transfer, are covered. Process impact on food safety, quality and preservation is also discussed.
Prerequisites / Restrictions
Prerequisite: FOODSCI 202 Restriction: CHEMMAT 756
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