Principles of Food Processing

Texas A & M University-College Station

CourseFSTC 311

Principles and practices of canning, freezing, dehydration, pickling and specialty food manufacture; fundamental concepts of various techniques of preparation, processing, packaging and use of additives; processing plants visited.

Credits

3 credits

Course Code

FSTC 311

Related Courses

Prerequisites, corequisites, and courses that build on this one

Prerequisites

Complete these courses before enrolling

FSTC 201
Food Science
3 credits

Required For

Courses that require this course as a prerequisite

HORT 446
Commercial Fruit and Vegetable Processing
3 credits
FSTC 401
Food Product Development
3 credits
FSTC 314
Food Analysis
3 credits