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FDSC 456 Food Preservation Processes 3.0 Credits

Covers fundamentals of food processing and preservation, including techniques and methods employed to extend the useful life of food products, and the significance of changes in the composition of foods due to the processing, enzymatic activity, microbial action and chemical change.

College/Department: College of Nursing Health Professions
Repeat Status: Not repeatable for credit
Prerequisites: NFS 215 [Min Grade: D] or CHEM 242 [Min Grade: D]