Course Description
A brief overview of thermal processing of foods, terms used in processing industry, and regulations intended to bridge the knowledge gap scientists and engineers might be lacking. Students will complete certification for FDA regulated Better Process Control School.
Athena Title
Survey of Food Processing
Non-Traditional Format
This course will be taught 95% or more online.
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Course Objectives
To study the fundamental principles underlying food preservation by thermal processing including microbial contaminants, sanitation and packaging systems; to learn instrumentation and equipment for processing; methods to create and maintain sterility of processed foods via proper packaging; to follow FDA’s record keeping guidance. The students will be able to earn FDA recognized course completion certificate for thermally processed shelf-stable foods.
Topical Outline
1. Introduction to thermally processed foods including canned food regulations 2. Microbiology of thermally processed foods 3. Principles of acidified foods 4. Principles of thermal processing 5. Principles of food plant sanitation 6. Food container handling 7. Records and record keeping 8. Equipment, instrumentation, and operation of thermal processing systems 9. Retorts for food processing (still, rotating, and agitating retorts) 10. Aseptic processing systems 11. Closures for double seamed metal, plastic, and glass containers 12. Flexible and semi rigid containers The course syllabus is a general plan for the course. Deviations announced to the class by the instructor may be necessary.
Syllabus