Rutgers University 4 credits Food Science
Methods and techniques used to transform raw ingredients into food for consumption by humans. Principles of operation and design of industrial equipment used in processing, storage, and packaging of foods. Food quality and food safety as related to food processing equipment. Classification and description of food processing equipment. Lecture and integrated lab. Prerequisite: Physics I 01:750:193 or 201 or 203 & 205 Calculus I 01:640:135 or 151.
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