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