NDFS 362
Food Processing
Nutrition, Dietetics, and Food Science
College of Life Sciences
Course Description
Characteristics of raw food material; principles of food preservation and food processing techniques; packaging materials and methods related to meat, dairy, confections, fruits and vegetables, grain processing, and water and waste water management.
When Taught
Fall
Grade Rule
Grade Rule 8: A, B, C, D, E, I (Standard grade rule)
Min
3
Fixed
3
Fixed
2
Fixed
5
Other Prerequisites
Food Science majors only.
