Course Description
Role of food processing on physico-chemical and functional properties and safety of foods and ingredients. Course will integrate the multi-disciplinary role of processing methods, control of microbial activity and chemical reactions affecting shelf life, and quality of foods.
Athena Title
Multidisciplinary Topics Foods
Non-Traditional Format
This course will be taught 95% or more online.
Semester Course Offered
Offered fall, spring and summer
Grading System
A - F (Traditional)
Course Objectives
To study the fundamental principles underlying preservation by food processing; to learn methods to create and maintain environmental conditions under which spoilage is eliminated or retarded. To learn the concepts involved in food processing by active participation in class discussions, laboratory activities, and written assignments.
Topical Outline
Magnitude of food industry, markets and distribution, type of products, consumer testing Fundamentals of food preservation Chemical changes during processing, food quality, time and temperature and shelf-life and its measurement Factors of deterioration, food spoilage, foodborne pathoegens Basics of food packaging Proteins, carbohydrates, lipids and vitamins, phytochemicals Flavor, texture, mouthfeel and color, and measurements Regulations, Federal Register, testing, QA, QC applications, HACCP, GMP Package materials including plastics, multi-layers and packaging operations Dehydration, engineered foods, water activity control, fermentation and enzyme biotechnology Chilling, freezing, controlled and modified atmosphere Distribution channels in the United States Microbial issues in removal or addition of heat to preserve foods Thermal processing, post fill sterilization and pasteurization, extended shelf-life and aseptic processing Food safety, security, rapid techniques for microbiological detection Processing for the Milennium Ultra high pressure, electrical pulses Ultra high temperature/short time ESL, aspetic, active packaging, retort pouches and trays, high barrier, home meal replacements Final exam handed in and discussed Final Term Projects presented The course syllabus is a general plan for the course; deviations announced to the class by the instructor may be necessary.
Syllabus
Public CV