AGR 233 - Food Production, Safety, Biosecurity, and Quality Control at Central Virginia Community College

Course Description

Effective: 2012-01-01

Explores food production practices and their influence on food product quality, nutrition, and safety. Covers processing techniques for reducing spoilage, increasing farmer's share of the food dollar and diversifying farm incomes. Includes analytical methods for tracking and reporting quality control practices. Explores equipment, packaging, laws, regulations, standards, and financial sources for on farm and small-scale processing.
3 Lecture, 0 Lab, 3 Credits
3 credits

General Course Purpose

Preserve, process, and market food products to maximize value and maintain quality and security of our food supply.

Course Objectives

Major Topics to be Included

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