January 16 & 175:30 to 7:30 p.m.
This is the second of two lecture and laboratory courses that cover many aspects of food processing as they relate to the processing of fruits, vegetables, meat and dairy. Preservation methodologies are covered including, preservation with chemicals and sugar, dehydration and concentration processes, curing, cheese making, packaging systems and food processing employing biotechnology.
January 16: Oshawa campus
January 17: Whitby campusExplore programs starting
in May or SeptemberRegister Now