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Food Processing & Technology II

Course Code FST-311
Lecture hours per week 3
Lab hours per week
Course Availability: Open
Description:

This course describes the industrial processes applied to the manufacturing of diverse food products and categories. Emphasis are on formulation ingredients and their functions, unit operations, and industrial equipment for food processing. Food categories discussed are most important in North America and includes brewing, carbonated drinks, dairy, fruit juice/wine processing, fresh and frozen poultry/red meat, baked goods, fruits, and vegetables.

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