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INTEGRATED FOOD MANUFACTURING

FOODSCI 532
Course Description

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..

Prerequisties

FOODSCI 432 or (BSE 461 or concurrent enrollment)

Satisfies

This course does not satisfy any prerequisites.

Credits

4

Offered

Spring

Grade Point Average
3.15

7.36% from Historical

Completion Rate
100%

2.46% from Historical

A Rate
23.53%

53.19% from Historical

Class Size
17

-51.04% from Historical

Instructors (2025 Fall)

Sorted by ratings from Rate My Professors

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