FST 3190 - Food Packaging (1)

Exploration of the role of food packaging in food preservation. Discussion of food packaging materials and their impact on food products. Overview of product stability and shelf life extension. Demonstrations and design activities.

Prerequisite(s): C- or better in the following: CHM 2010 or CHM 201; CHM 2010L or CHM 250L; PHY 1210 or PHY 121; PHY 1210L or PHY 121L; and FST 2250 and FST 2250A, or FST 1250 or FST 125 in curriculum year 20-21 and prior.
Corequisite(s): FST 3190A (not required for Culinology Option students).
Component(s): Lecture
Contact Hour(s): 1 hour lecture/problem solving.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course