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

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

“All academic work must meet the standards contained in A 
Culture of Honesty. The full text of A Culture of Honesty can be 
found under the heading “UGA Academic Honesty Policy” at 
https://honesty.uga.edu/Academic-Honesty-Policy. Students are 
responsible for informing themselves about those standards 
before performing any academic work.”