We're still actively developing this site. If you encounter any issues, please report them! - Report an issue

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.

Prerequisites
Satisfies
Credits

Not Reported

Offered

Not Reported

Grade Point Average
2.77

2.81% from Historical

Completion Rate
95.45%

3.57% from Historical

A Rate
13.64%

0.12% from Historical

Class Size
22

-42.54% from Historical

Cumulative Grade Distribution

Instructors (2026 Summr)

Sorted by ratings from Rate My Professors

Similar Courses

FOOD MICROBIOLOGY LABORATORY

FOODSCI/MICROBIO 324

Lab exercises dealing with food preservation, spoilage, and food poisoning. Isolation, identification and quantification of specific microbes occurring in foods, and food fermentations by bacteria and yeast.

ADVANCED FOOD MICROBIOLOGY

FOODSCI 725

Principles and problems covering fundamental concepts in Food Microbiology; application of concepts in fermentation, pathogenesis, and gut health; development and control of a sustainable and safe food and fiber system.

PRINCIPLES OF FOOD ENGINEERING

FOODSCI 440

Application of engineering principles in the analysis of food process operations: properties of gases and vapors, psychrometrics, material and energy balances, fluid flow, heat transfer, microwave heating, mass transfer, packaging film permeability, dehydration.

FOOD MICROBIOLOGY

FOODSCI/MICROBIO 325

Principles of food preservation, epidemiology of foodborne illness, agents of foodborne illness, food fermentations and biotechnology.

INTEGRATED FOOD MANUFACTURING

FOODSCI 532

Procedures used to process and preserve foods on a commercial basis, with emphasis on concentration, dehydration and fractionation process, plant sanitation/GMP, statistical process control, and environmental impacts..