Introduction to Food Processing
Description
Food processes and the relationships between chemistry, microbiology, and engineering as they apply to food processing are discussed. The following topics are included: high and low temperature processes; moisture control and intermediate moisture foods; concentration and dehydration processes; and novel food processing techniques. Note: This course can be taken individually or as a part of a certificate program.
Related Programs
Overview
- Institution: University of Guelph
- Level: University
- Language: English
- Course Code: FOOD2410
- Delivery Method: Fully Online/Distance
Disclaimer:
Check with the institution regarding start/end dates, prices, and delivery method. These may vary according to program, section, and/or semester.
Check with the institution regarding start/end dates, prices, and delivery method. These may vary according to program, section, and/or semester.