Principles of Food Processing

The approach to teaching the concepts of food processing to the undergrad­ uate food science major has evolved over the past 40 years. In most undergraduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very...