HOS 455 Product Preservation Technology
This course introduces students the growing field of packaging and preserving food. Students view preservation procedures both from the consumers’ perspective, discussing pros and cons of using pre-prepared foods, and from the producer’s perspective. Students learn the technology and techniques for preparing irradiated, sous-vide, cryovac, frozen, freeze dried, and oven dried foods. In addition, students gain hands-on experience using one or more of these techniques. This course has food and supplemental instructional fees. Prerequisite: CUL140 or CUL152. Lecture Hours: 25; Lab Hours: 40.
Prerequisite
(( CUL152 D- O CUL152 TC ) A ( CUL140 D- O CUL140 TC ))