An integration of quantitative parameters describing changes in the quality attributes of foods with quantification of the physical changes occurring between the time of raw material harvest or assembly and the point of food consumption. Models to predict changes in quality attributes as a function of process parameters will be developed and demonstrated. Prereq: 5400, 5536, 5600, or FABEng 3481 or 4410, or permission of instructor. Not open to students with credit for FABEng 7430. Cross-listed in FABEng. While subject to change, this class is offered every Autumn semester during even years.