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FDSC 330 Food Processing (3 credits)

Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

Overview

Food Science : The principles and practices of food processing with an emphasis on canning, freezing, and dehydration. A survey of the newer methods of food preservation such as irradiation, reverse osmosis etc.

Terms: Winter 2011

Instructors: Hosahalli Ramaswamy (Winter)

  • Winter

  • 3 lectures and one 3-hour lab

  • Prerequisite: FDSC 251