FOOD * 2410 – Introduction to Food Processing W (3-0) [0.50]

An introduction to food processes and the relationships between chemistry, microbiology, and engineering as they apply to food processing are discussed. The following topics are included: high and low temperature processes; moisture control and intermediate moisture foods; concentration and dehydration processes; and novel food processing techniques. This course may not be taken for credit by students in the Food Science Major. (Offered through Distance Education only.)


Posted By : Jennifer
Posted On : December 18, 2013

Is the textbook recommended by the student? No
Did the student enjoy the professor? No
Professor : Dr. Mercer

Comment :
To anyone who took this course. Did you use the textbook at all? Was it helpful to have one? Also, anyone interested in selling their stuff contact me through livro.talgui@gmail.com thanks! Jen
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Posted By : Undergrad Student
Posted On : May 1, 2013

Is the textbook recommended by the student? No
Did the student enjoy the professor? Yes
Professor : Dr. Mercer

Comment :
If you are good at math and problem solving, then this is an easy course. If you are interested in food science, and the different processes that are used in the creation of food, then you will find this course interesting. The assignments and exam were very fair.
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Posted By : Dylan
Posted On : October 16, 2012

Is the textbook recommended by the student? No
Did the student enjoy the professor? Yes
Professor : Not specified

Comment :
This is a pretty good course for anybody with a general interest in food. It covers a lot of the major food processing techniques and it`s fairly intuitive to apply the knowledge to your diet if you`re so inclined. The course work is occasionally challenging but certainly not unreasonably hard. It`s mostly arithmetic based problem solving (ie. how much energy must be applied to milk to raise it to a given temperature for a certain period, given it`s heat capacity). There are 2 online discussions you have to participate in, they`re not very onerous.
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