Detailed Course Information |
Fall 2023
Apr 29, 2024 |
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| FOOD 3010 - Food Process 1 |
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The basic principles and practices of the major techniques used in food processing and preservation are covered. Emphasis is placed on thermal processing, drying, evaporation, chilling, freezing, separation, packaging and sanitation. Also preservation by salting, smoking, microwave, radiation and chemical techniques is presented. Critical issues in food regulations are introduced. Prerequisite: any MATH course at the 1000 level.
- 3.0 Credit hours Agricultural & Food Sciences, Agriculture lab Food & Human Nutritional Sci Department Restrictions: Must be enrolled in one of the following Levels: Undergraduate Must be enrolled in one of the following Colleges: Faculty of Science Faculty of Human Ecology College of Medicine Faculty of Management Faculty of Agric.and Food Sci. Faculty of Architecture Faculty of Social Work College of Nursing School of Art Faculty of Graduate Studies Faculty of Music Faculty of Kines & Rec Mgmt Extended Education Faculty of Env, Earth, & Res Faculty of Health Sciences Faculty of Arts Must be enrolled in one of the following Campuses: Main (Fort Garry & Bannatyne) |
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