Food Commodity Processing

Food Commodity Processing
Characteristics of raw food material; principles of food preservation and food processing techniques; packaging materials and methods; sanitation and water and waste management.
NDFS
362
 Hours3.0 Credit, 2.0 Lecture, 3.0 Lab
 PrerequisitesNDFS 250 & NDFS 251; Food Science majors only.
 TaughtFall
 ProgramsContaining NDFS 362
Course Outcomes

Food Plants

Apply knowledge of different food plants and their varieties to determine which are most appropriate for specific finished products.

Understand the processing operations involved in converting raw plants into finished products

Animal Commodities

Apply knowledge of different animal species, breeds, and types to determine which are most appropriate for specific finished products.

Understand the processing operations involved in converting raw animal commodities into finished products.

Confections

Understand the processing operations involved in confection manufacture.

Freshwater

Know the sources of and the processing operations involved in converting freshwater into water for various uses in a food production plant. Apply knowledge of freshwater characteristics and how they impact its use in a food production plant.

Wastewater

Understand the processing operations involved in wastewater treatment.

Research Project

Obtain further information on food commodity processing topics through research.