PRINCIPLES OF FOOD PRESERVATION

Name: PRINCIPLES OF FOOD PRESERVATION
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Rating: 3.4 (536 reviews)

FOODSCI 432

과목 설명

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.

선수과목

FOODSCI/MICROBIO 325 , FOODSCI 410 , and FOODSCI 440

충족 요건

FOODSCI 602 , FOODSCI 535 , and FOODSCI 532

학점

미보고

개설 시기

미보고

평점

2.77

2.81% 과거 데이터 대비

수료율

95.45%

3.57% 과거 데이터 대비

A 비율

13.64%

0.12% 과거 데이터 대비

학급 규모

-42.54% 과거 데이터 대비

Cumulative Grade Distribution

강사 (2026 Summr)

다음 사이트의 평점순으로 정렬 Rate My Professors

유사 과목

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..