This course deals principles of cold storage and handling of perishable agricultural products and fishery; operations/activities such as cleaning, sorting, grading, treating drying, dehydrating, grinding, mixing, milling, canning, dressing, slaughtering, freezing, pasteurizing, conditioning, packaging, repacking, transporting and other related activities.
- Teacher: Jack Bertulfo
- Non-editing teacher: PHILIP DONALD C. SANCHEZ