Sep 17, 2019  
2016-2017 Catalog 
    
2016-2017 Catalog [ARCHIVED CATALOG]

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FS 4112 - Food Processing


This course  covers  the background of food  process- ing and maintenance of nutritive  quality; general characteristics  of  raw   food  materials;  principles  of food preservation; processing factors that influence quality;  packaging;  water   and   waste   management and sanitation. The principles of science and the engineering rationale of various   processing systems and  their  unit  operations are  explored.  Preparation and preservation of perishable foods by modified atmosphere, low temperature, thermal  processes, dehydration and other processes are discussed in relation    to   processing  variables.  Topics   included are:  control  of microbiological, chemical and  physi- cal deterioration; physical, chemical and nutritional changes in food;  and  the  equipment and  packaging used  in  food  preservation. Concluding lectures will cover  management approaches to assuring efficiency of energy usage, quality maintenance, and  product safety  in the processing. 


3 Hours Lecture
3



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