ANR 319 Farm to Table: Valu-Added Prod

Prerequisites: Completion of ANR 110 and ANR 130 or permission.

A course covering the scientific, practical, economic, and regulatory aspects of manufacturing food products from raw ingredients derived from farming. Students will gain hands-on experience and a comprehensive understanding of making value-added food products by researching, observing, carrying out, and analyzing a variety of food-production processes using raw ingredients derived largely from the Berea College Farm. Food-safety, legal, and financial aspects of making food products from raw farm ingredients for retail sale will be addressed through lectures, readings, demonstrations, and group projects.


1 Course Credit