Faculty of Agricultural, Life and Environmental Sciences
Processes used in food preservation. Dehydration, freezing, sterilization and canning, irradiation and high pressure processing. Effect of processing on food properties. Graduate students may not register for credit (see AFNS 554). Credit will only be given for one of AFNS 554 or NU FS 454. Prerequisite: NU FS 283. Pre- or corequisite: (NU FS 361 or NU FS 363) and (NU FS 372 or NU FS 373).
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LECTURE B1
(81196) |
20 |
2026-01-05 - 2026-04-10 (MWF)
10:00 - 10:50
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|---|---|---|---|
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LAB H1
(81197) |
20 |
2026-01-05 - 2026-04-10 (W)
14:00 - 16:50
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