Discussions on processing include drying, additives, asepsis, modified atmosphere, fermentation, irradiation, emulsification, and extrusion.
Food safety including laws, regulations and GMPs is incorporated.
FOSC609 and FOSC628. Effect of physical and chemical factors on the structure and functionality of food. Official AOAC and AACC methods utilized. May be cross-listed with ANSC629. Food Carbohydrates 3 Examination of simple and complex carbohydrates in food systems.