UGA Bulletin

Course Description

Industrial processing and packaging of solid and semi-solid foods, including fruits and vegetables, meat and seafood products, ice cream, baked goods, confections, and snack foods. Chemical and microbial changes that influence shelf-life. Description of unit operations, including drying, freezing and extrusion used to transform foods.

Additional Requirements for Graduate Students:
Graduate students will be required to prepare and deliver a presentation to the class on a selected topic pertaining to food processing. Graduate students are expected to show higher grade of integration of information and concepts. Additional exam questions will be required of graduate students showing a higher level of understanding and integration of previous knowledge. All graduate students will be graded at a higher level.

Athena Title

Food Processing

Prerequisite

FDST 4011/6011 or permission of department

Semester Course Offered

Offered fall

Grading System

A - F (Traditional)

Student learning Outcomes

The objectives of this course are to learn the operations for converting basic commodities into value-added foods. This involves understanding how important solid foods are made, the equipment used to process them, how the processes work, and how to do basic design calculations for unit operations.
Recognize the basic unit operations used to process solid foods.
Name and describe the equipment used for size reduction, drying, cooling, freezing, baking and extruding food products.
Describe and quantify energy sources used to transform foods.
Describe and quantify the factors that determine processing speeds and product throughout.
Draw appropriate diagrams for processes.
Describe and measure food properties that determine processing method and product throughout.
Measure factors that determine food quality post-processing.
Analyze and model temperature, product weights and other factors that change during processing.
Compare different processes for given foods and describe major advantages and disadvantages to each approach.

Topical Outline

Fruit and vegetable processing a. Cleaning and grading b. Cooling and refrigeration c. Cutting operations d. Blanching e. Freezing f. Intermediate moisture dried fruits g. Fresh-cut operations h. Packaging
Meat, poultry, and seafood a. Overview of post-slaughter practices b. Cutting, grinding, and restructuring operations c. Spices, flavorings, and marination d. Cooking and smokehouse operations e. Packaging
Ice cream, frozen desserts, and other frozen formulated foods a. Formulation and mass balance b. Swept surface freezing c. Role of ice crystals in product quality
Bakery Items a. Basic milling operations b. Ingredients and their influence on baked goods c. Kneading, forming, and proofing operations d. Baking e. Packaging
Candies and confections a. Sugars, fats, chocolates, and the role of physical fats b. Formulation of candies and confections c. Heating and tempering operations d. Forming and cooling
Dry cereals, pet foods, and extruded snacks a. Ingredients for manufacturing cereals, snacks and other low-moisture foods b. Mixing drying ingredients and addition of water c. Extrusion d. Shaping and cutting operations e. Final drying, and baking f. Packaging
Conversion of liquid foods to dry ingredients a. Types of materials made into powders b. Spray drying and other methods for producing powders c. Mixing and handling of dry ingredients d. Packaging and storage of dry materials
Shelf-life studies of foods a. Importance of shelf-life testing b. Factors that determine product shelf-life c. Measuring chemical and microbial changes d. Modeling changes that affect shelf-life

Institutional Competencies Learning Outcomes

Analytical Thinking

The ability to reason, interpret, analyze, and solve problems from a wide array of authentic contexts.

Critical Thinking

The ability to pursue and comprehensively evaluate information before accepting or establishing a conclusion, decision, or action.

Syllabus

Public CV

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