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Food Science focuses on the application of biological, chemical, and physical principles to the study of converting raw agricultural products into processed forms suitable for direct human consumption, and the storage of such products.

Self-directed study includes instruction in applicable aspects of the agricultural sciences, human physiology and nutrition, food chemistry, agricultural products processing, food additives, food preparation and packaging, food storage and shipment, and related aspects of human health and safety including toxicology and pathology.


Note: Some of these tutorials might require a PDF reader. If you do not have an the Adobe Acrobat Reader installed on your device, you can download a free copy here. Many also require the Google Play app for mobile devices.

 

David L. Heiserman, Editor

Copyright   SweetHaven Publishing Services
All Rights Reserved

Revised: June 06, 2015