Fish/Food Processing II

3 credits · Graduate

This course will examine various unit operations in food processing. Topics examined will include low temperature processes (chilling and freezing); thermal processing including commercial blanching, pasteurization and sterilization; drying and non-thermal processes including high pressure processes and irradiation. The unit operations of various food and seafood commodities will be examined in detail. PREREQUISITES: Permission of instructor CROSSLISTED: FOSC 4070