NUFS 103 - Food Processing and Packaging I
Principles and methods of food preservation/processing and packaging operations. Raw materials handling, effect of processing on nutritional value of foods, packaging and food additives. Recommended: College basic food preparation course.
Misc/Lab: Lecture/lab 5 hours.
Prerequisite(s): CHEM 30B or CHEM 8 or instructor consent.
Grading: Letter Graded
Sustainability Related- SDG 12: Responsible Consumption and Production
Class Schedule | Syllabus Information | University Bookstore
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