For a complete list of Food Science and Technology or Horticulture courses, refer to the Texas A&M University Office of the Registrar for undergraduate and graduate course catalogs.
Principles and practices of canning, freezing, dehydration, pickling and specialty food manufacture; fundamental concepts of various techniques of preparation, processing, packaging and use of additives; processing plants visited. Prerequisite: Junior or senior classification. Offered in the fall. Cross-listed with HORT 311.
Pilot plant and laboratory operations pertaining to processed fruits, vegetables and beverages; new product development emphasized via individual laboratory projects. Prerequisite: FSTC 311. Offered in the spring of even numbered years. Cross-listed with HORT 446.
Physical, chemical and biological properties of foods; fundamental attributes of flavor, color, odor and texture; esthetic, ethnic and nutritional requirements; role of additives; regulatory standards and quality control regimes; current techniques in food investigations.
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