PRINCIPLES OF FOOD PRESERVATION

FOODSCI 432

Course Description

Fundamentals of food preservation methods: post-harvest, thermal processing, refrigeration and freezing, control of water activity, chemical preservation, nonthermal methods and control of food packaging.

Prerequisties

FOODSCI/MICROBIO 325 , FOODSCI 410 , and FOODSCI 440

Satisfies

FOODSCI 535 , FOODSCI 532 , and FOODSCI 602

Credits

Not Reported

Offered

Not Reported

Grade Point Average

11.38% from Historical

Completion Rate

100%

8.67% from Historical

A Rate

16.67%

22.38% from Historical

Class Size

-69.65% from Historical

Cumulative Grade Distribution

Instructors (2025 Fall)

Sorted by ratings from Rate My Professors

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