FOOD 2410

Food processes and the relationships between chemistry, microbiology, and engineering as they apply to food processing are discussed. The following topics are included: high and low temperature processes; moisture control and intermediate moisture foods; concentration and dehydration processes; and novel food processing techniques. [Offering(s): Offered through Distance Education format only.][Restriction(s): FOOD*3140, FOOD*3160, FOOD*3170. Not available to students registered in BBRM.FIM, BBRM.FIM:C, BSC.FOOD or BSC.FOOD:C majors.][Department(s): Department of Food Science]