May 7 & 85:30 to 7:30 p.m.
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This is a three hour lecture, two hour lab course designed to discuss foods, their quality parameters and the principles of food processing and food safety. Topics are covered from a general point of view with descriptive material provided for representative applications. Subjects covered include: major and minor food components, unit operations, quality factors, deteriorative factors of foods, heat and cold preservation and processing and an introduction to HACCP.
May 7: Oshawa campus May 8: Whitby campusExplore programs starting this SeptemberRegister Now