1 credit
Fall 2026 Laboratory Upper Division
This lab is designed to build upon fundamental concepts associated with the preservation and processing of various food products. Concepts to be covered include water activity, dehydration (drum, spray and freeze drying), frying, high pressure, microwave and ohmic heating. The focus of this lab will be hands-on production of various food products and the demonstration of fundamental food processing unit operations and calculations related to each preservation method.
Learning Outcomes1Perform experiments using appropriate food processing unit operations to create various food products.
2Write a lab report that includes analysis and interpretation of the results.
3Work on a project team to duplicate a commercial food product and present the finding of the project in an oral and written report.
Prerequisites
GPA by professor
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