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FEMI
Value-Added Product Development Principles
COURSE DESCRIPTION
Description:
This course explores the guidelines, principles, and methods of thermal and non-thermal food processing and creating Hazard Analysis Critical Control Point (HACCP) plan. Additionally, packaging design, shelf-life and sensory analysis techniquest for quality appraisal and safety of food products are examined. Additional content for alcoholic product development considerations is included.
Registration in this course is subject to the Purdue University Online Non-Credit Policies.
SECTION DETAILS
Course Section
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Add to Cart
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Course:
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1160 277-00
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Term:
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25FY
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Section Number:
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1
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Schedule Number:
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28499
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Instructor(s):
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Staff
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