Introduction to the basic principles of preserving processing and modifying agricultural outputs with an emphasis on dairy and horticultural commodities. Includes small-scale cheese and yogurt production winemaking water bath and pressure canning bread-making dehydration and freezing lactic acid fermentation and other techniques. (Fall)
Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours of lecture and three hours of lab each week
Note
Additional course fee(s) required.