This 3-credit hour course is designed to give the student an overview of the food
science as a discipline and a career. It introduces the student to the various areas of
food preservation and processing. Major concepts of food science are covered
including the functional properties and roles of food constituents, quality and unit
operations, food deterioration factors and their control. The student is introduced to
the physical , chemical , and biological methods of food preservation . Lab
experiments include production of some food commodities including pickles, canned
fruits and vegetables & dairy products.