FQM 425
Food Processing
Food Quality Management · Faculty of Nursing and Health Sciences · 3 credits
Description
This course covers the changes in basic constituents of foods (carbohydrates, lipids, proteins, vitamins, minerals, food enzymes, and water) resulting from processing and preparation, with an emphasis placed on the principles of food spoilage and food preservation, and the different laboratory methods of food processing. Prerequisite: FQM 320.
Prerequisites