NDFS 362
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Food Processing
Nutrition, Dietetics, and Food Science
College of Life Sciences
Course Description
Characteristics of raw food material; principles of food preservation and food processing techniques; packaging materials and methods related to meat, dairy, confections, fruits and vegetables, grain processing, and water and waste water management.
When Taught
Fall
Min
3
Fixed/Max
3
Fixed
2
Fixed
5
Other Prerequisites
Food Science majors only.
