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Apr 19, 2024
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FDST 1371 - Processing Small Farm Agricultural Products
3 credit hours.
Lecture/Lab/Clinical: Two hours of lecture and three hours of lab each week
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)
Note: Additional course fee(s) required.
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