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This course teaches about the new techniques and equipment to increase the efficiency and quality of the food manufacturing industry. They teach to process raw food products into the finished goods sold by grocers, wholesalers, restaurants, or institutional food services. It teaches students the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, it provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.