42-241 Introduction to Food Processing F,W(3-0) |
An introduction to food processes and the relationships between chemistry, microbiology, and engineering as they apply to food processing are discussed. The following topics are included: high and low temperature processes; moisture control and intermediate moisture foods; concentration and dehydration processes; and novel food processing techniques. This course may not be taken for credit by students in specialized honours Food Science. Offered through distance education format only. |
Prerequisites: 19-104., 65-100. |
Exclusions: 42-316, 42-317. |
1996-97 Undergraduate Calendar |
Last revised: August 28, 1996. Contact: ccrenna@registrar.uoguelph.ca.