Principles of Food Processing

Catalog description

Principles and practices of food processing including, extrusion, canning, freezing, dehydration, aseptic packaging, fresh ready to eat and specialty food manufacturing. Understanding of various preparations, processing and packaging techniques including the use of additives. The course exposes students to various manufacturing equipment and explores raw material control, disposal of waste products and the use of re-work in a manufacturing setting. Prerequisite(s): FSC3020 , FSC3040 , senior status. Offered at Charlotte 3 Semester Credits