|42-241 Introduction to Food Processing F,W(3-0) [0.50]|
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.|
|1998-99 Undergraduate Calendar|
Last revised: May 31, 1998.