Commercial processing of foods including theory and use of heat exchangers, separators, freezers, air and vacuum dryers, evaporators, membrane separation, electrodialysis, emulsion formers, extruders, and irradators. Physico-chemical changes in osmotic pressure, vapor pressure, pH, surface tension, viscosity, emulsification, and colloidal dispersions in processed foods will be discussed. Processing of waste streams will also be discussed. Lecture, three hours; laboratory, two hours per week.