The focus of this course is description of equipment used throughout the food supply chain from harvest/assembly to preparation for consumption. After completing this course, students will recognize how equipment systems are assembled within a facility and the role of sensing and control systems in operation of facilities for handling, manufacturing, storage, distribution and preparation of foods. Cross-listed in FdScTe.
The focus of this course is description of equipment used throughout the food supply chain from harvest/assembly to preparation for consumption. After completing this course, students will recognize how equipment systems are assembled within a facility and the role of sensing and control systems in operation of facilities for handling, manufacturing, storage, distribution and preparation of foods. Cross-listed in FdScTe.
