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Prerequisites: Biol 220 and Biol 220L, and Chem 117 or Chem 301 (grades of “C” or better). Corequisiste: BIOL 312L. This course discusses the chemical, biological and microbial changes in post harvest treatment during food preparation practices. Some of the items discussed include: changes that can take place during the ripening process of fruits, different methods of heat treatment during food preparations and the effect of each on various food components, the conversion of muscle to meat, the science behind amorphous and crystalline candies, and different processing methods applied to poultry, seafood, egg, and meat products. This course cannot be challenged.