Course Description
Processing of food commodities by chilling, freezing, fermentation, canning, and dehydration. Formulation of food products and interactions of food ingredients. Applications of principles to experiments in food science.
Athena Title
Food Formulation and Preservat
Non-Traditional Format
This course will be taught 95% or more online.
Prerequisite
FDST 7020E or permission of department
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Course Objectives
Student will: 1. Understand the principles behind the methods used to preserve foods 2. Understand how foods are preserved by chilling, freezing, fermentation, canning, and dehydration (this will be done for different food commodity groups) 3. Explain how food formulation, interaction with food ingredients, and processing interact to determine food quality and shelf-life 4. Recognize the appropriate formulation and processing practices for different food commodities
Topical Outline
1. Introduction to Processing and Formulation – Subsequent modules will focus on processing principles and formulation and processing practices used in the food industry for specific commodity groups 2. Processing fresh cut vegetables 3. Processed vegetables 4. Fresh and processed fruits 5. Nuts and nut butter processing 6. Milk and dairy products processing 7. Flour processing and baked goods 8. Animal processing and meat products 9. Snack foods processing 10. Breakfast cereals processing 11. Candies processing 12. Fermented foods 13. Production of dry ingredients
Syllabus
Public CV