Fruit and Vegetable Processing

FDSCTE 5410

Composition of fruits and vegetables, how this affects quality during processing, principles, equipment and quality changes during common processing methods, including juicing, drying, freezing, canning, and jelly manufacture. Prereq: 2400, or Grad standing. Not open to students with credit for 613.

Course Level: 
Graduate
Undergraduate
Unit(s): 
3.0
Sample Syllabus: 
Current Instructors: 
Instruction Modes: 
In Person