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FNH 4583
Food Preservation Technology

Course Description

History and scope of food processing, deteriorative factors, heat processing, cold preservation by refrigeration and freezing, dehydration, concentration, fermentations, food irradiation, microwave use, and quality factors and their measurement. This course is approved by the U. S. Department of Agriculture for Food Technologist certification.

Credits/Content

3 Credit Hours/14 Assignments and Final Exam