This course will deal with the principles of food processing technology. Topics included will be unit operations in the food industry, food preservation by heat, cold, dehydration and fermentation, food quality factors and food storage. Some basic engineering calculations will be introduced to enable students to handle simple mass and energy balances as related to food processing. Lect: 3 hrs. Corequisite: CHY 434 Course Weight: 1.00 Billing Units: 1
