NFSC671

Prerequisite: None. Corequisite: None. Recommended: None. Restriction: None. This multi-institutional course provides a broad perspective of innovation as applied to food engineering and processing. The course will provide a general overview and case studies of current and emerging research areas in food and agricultural engineering and processing by different research groups in the nation. The course will demonstrate the efforts among food engineers and scientists in the nation to advance engineering knowledge and technologies for the purpose of improving food safety, quality and security, and enhance health benefits of food products through extensive research in focused areas.