Title: RSC_FST1100_CANVASCOURSE

Week 1 (Start Here)
  Course Introduction (Read Me First)
  Reading: Week 1
  Lecture: Chemistry Spoilage Mechanisms
  Resource: USDA Food Keeper App
  Resource: Delaying Ripening and Spoilage
  Resource: Commercial Storage
  Lab: Denaturing Proteins
Week 2
  Reading: Week 2
  Lecture: Harvesting and Processing
  Resource: Varieties and Cultivars
  Resource: Handling Vegetables and Fruits
  Resource: Types of Peeling
  Assignment: The Many Ways to Peel Produce Report
Week 3
  Reading: Week 3
  Resource: Dehydrated Food
  Assignment: Produce Possibilities Report
Week 4
  Reading: Week 4
  Resource: Low Acid Canning
  Resource: Heat Processing
Week 5
  Reading: Week 5
  Resource: Processing Frozen Fruits
  Resource: Ice Cream
  Resource: Mechanical vs Cryogenic Freezing
Week 6
  Reading: Week 6
  Resource: Egg Breaking Machine
  Resource: Fish - Fishing and Eating Thereof
Week 7
  Reading: Week 7
  Lecture: Unit Operations- Mixing
  Resource: Different Blender Types
  Resource: Forming Food
  Lab: Emulsifiers
Week 8
Week 9
  Reading: Week 9
  Resource: Size Reduction-grinding
  Lab: Gluten Free Flours
Week 10
  Reading: Week 10
  Resource: Yogurt
  Resource: Fermentation of everything else
Week 11
  Reading: Week 11
  Lab: Fat Testing for Milk - The Babcock Method
Week 12
  Reading: Week 12
  Resource: High Pressure Processing
Week 13
  Reading: Week 13
  Resource: Aseptic Packaging
  Asceptic Packaging Versus Canning
Week 14
  Reading: Week 14
  Resource: Egg Breaking Machine
Week 15
  Reading: Week 15
  Resource: World Food Needs
Week 16