Principles of Crystallization Processes in Food Systems

FDSCTE 7660
Discusses the principles of crystallization in food systems, particularly in dairy, frozen foods, confectionery, and baked products. This course would emphasize the importance of controlling the crystallization as a key factor in food quality, when some foods require the promotion of crystallization and others its prevention.
Course Level: 
Graduate
Unit(s): 
2.0
Semesters Offered: 
Spring 2021
Current Instructors: 
Instruction Modes: 
Program area(s):