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Department of Food Science and Technology

CFAES

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. While subject to change, this class is offered every Autumn semester.

Course Level: 
Graduate
Undergraduate
Unit(s): 
3.0
Sample Syllabus: 
Semesters Offered: 
Autumn 2021
Autumn 2023
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus