Food technology (NF 375) is designed to give students an overview of the unit food processing operations common to all types of food processing plants. Examples will be drawn from national and international food processing operations that process fruits, vegetables, poultry and meats, oil seeds and cereal grains. The course emphasis is on developing basic skills expected of all food scientists. Focus is on oral communications and critical thinking skills. New modern food technology will be conducted including irradiation, extrusion and microwave and microwave-assisted technology