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This course is designed to discuss foods and the fundamentals of niche food processing and food safety. The course focuses on a broad range of food products and preservation principles but several examples are selected to examine products derived from plants and will include, but not be limited to fruit and vegetable beverages, jams, jellies and pickles. Subjects covered include: the functionality of major and minor food components, unit operations, deteriorative factors of food, heat & cold preservation and processing.