3.00 Credits
Principles of food preservation applied to canning, dehydration, freezing, fermentation, irradiation, packaging, additives and extrusion, and the importance of plant sanitation and water treatment. Preq: Food Science and Human Nutrition major or Food Science minor or Packaging Science major or minor; and FDSC 4010 and MICR 3050; and one of PHYS 1220 or PHYS 2000 or PHYS 2070.