Dec 05, 2025  
2025-2026 Undergraduate Catalog 
    
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2025-2026 Undergraduate Catalog
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FDSCI 510 - Fruit and Vegetable Processing

Credits: 2

Fundamental fruit and vegetable processes and related unit operations including blanching, cooling, freezing, canning, irradiation, fermentation, pickling, drying, packaging in relation to quality, safety, and nutritional aspects of related products. Importance of raw material characteristics and storage conditions will be discussed in terms of post-harvest physiology of fruits and vegetables and different product types. Functionality of ingredients common in fruit and vegetable processing will also be introduced. 

Note
A companion laboratory (FDSCI 511) is also offered, but is not required.

Repeat for Credit
N

Requisites
Prerequisite: FDSCI 305 and MATH 205 or MATH 220

Typically Offered
Fall


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