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FS 54100 - Postharvest Technology Of Fruits And Vegetables |
Credit Hours: 1.00. (HORT 54100) Theoretical and applied aspects of methods being used for enhancing the quality and shelf life of harvested fruits and vegetables. Factors that affect the longevity of produce and technology used to control these factors and reduce deterioration of produce between harvest and consumption/processing will be emphasized. Meets during weeks 11-15.
1.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Restrictions: May not be enrolled as the following Classifications: Sophomore: 45 - 59 hours Sophomore: 30 - 44 hours Freshman: 0 - 14 hours Freshman: 15 - 29 hours Prerequisites: GR-FS 54100 Requisites General Requirements: ( Student Attribute: GR May not be taken concurrently. ) or ( Course or Test: BCHM 30700 Minimum Grade of D- May not be taken concurrently. ) or ( Course or Test: CHM 33300 Minimum Grade of D- May not be taken concurrently. ) |
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