Description
Principles of major techniques used in food processing and preservation. Processing of specific food groups including cereals, oilseeds, dairy, beverages and frozen foods. Effects of processing on physico-chemical, rheological, and sensory characteristics. Role of research and development in food industry.
Prerequisites
- Prerequisite(s): FOOD 1001 .
Conditions and arrangements
- Prerequisite(s): FOOD 1001 .
- Lectures three hours a week.
Reference text in its original language
Principles of major techniques used in food processing and preservation. Processing of specific food groups including cereals, oilseeds, dairy, beverages and frozen foods. Effects of processing on physico-chemical, rheological, and sensory characteristics. Role of research and development in food industry.
- Prerequisite(s): FOOD 1001 .
- Lectures three hours a week.
Sources and references
Dates and sources are retained to help you verify the information. Translations are provided to facilitate reading; the official source governs conditions and requirements.
Source reference : https://calendar.carleton.ca/undergrad/courses/FOOD/