Food Processing II
Area of Study
Nutrition and Food Science
Taught In English
Prerequisites: ICFS 315
Host University Units4
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units0
Hours & Credits
OverviewContinuation of food processing sequence; food processing techniques by chilling, freezing, fermentation, mechanical separation, extrusion, and other emerging technologies; processing factors that influence quality; plant design; clean technology for food processing; field trips to processing plants are included.
Courses and course hours of instruction are subject to change.
Some courses may require additional fees.
Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.
Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations