NUT367 Food Processing

[2–0, 2 cr.]

This course integrates aspects of the biology, microbiology, chemistry, and engineering disciplines as they relate to food processing technology. It explains different conventional and novel methods of food processing and preservation and highlights the effects of these methods on the nutritional and organoleptic quality of foods.

Semester(s)/Term Offered: Usually in the Fall.‎

Pre or Corequisite: NUT312 Food Chemistry.