FOOD PROCESSING( 3,2,2) -

Institution:

Buffalo State SUNY

Subject:

Description:

Prerequisite: NFS 200 or CHE 321. Introduction to the basic principles of food processing for food preservation, with a view of the relationship among chemistry, microbiology, and engineering as they apply to food processing. Topics include high and low temperature processes, moisture control, concentration and dehydration processes, and novel food processing methods such as pasteurization, sterilization, chilling, and freezing as methods of food preservation.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.buffalostate.edu

Phone Number:

(716) 878-4000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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