Pretty easy, overall.
If you are interested in Food Science, this is a great course to introduce different industrial processes related to food science and the food industry. It takes principles learned from the lecture course and puts them into application on a small scale. Students learn not only how to process food but also where food comes from, i.e. the bog, orchard, farm.
The highlights of this course were the two field trips: one to Ocean Spray and the other to Cold Spring Orchard. Other techniques learned in this course were: yogurt making, pasteurization, brine preparation, apple cider making, retort processing, and also job interviewing practice.
Hours per week:
Advice for students:
Do not be afraid to jump into the labs, there are a lot of people in the one class and you can miss out on a lot if you don't take initiative to try. Also you're working with food; be prepared to get a little messy at times. Lastly, when writing up labs, be sure to remember this is a science class so treat write-ups like you would any other biology or chemistry course.