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.

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.