| Course ID: | FDST 7090E. 3 hours. |
| Course Title: | Innovations in Food Processing |
Course
Description: | A comprehensive overview of newly commercial, near-commercial,
and development of food processing technologies that might be
applicable to presentation, enhancement, production, and
packaging of food products within the next ten years. |
| Oasis Title: | Innovations in Food Processing |
| Nontraditional Format: | This course will be taught 95% or more online. |
| Prerequisite: | FDST 7020E or permission of department |
Semester Course
Offered: | Offered spring semester every even-numbered year. |
| Grading System: | A-F (Traditional) |
|
| Course Objectives: | Critical analyses of recent world food processing innovations/
developments to enable researchers and practitioners to make
informed decisions on applicability to their commercial or
research strategies. |
| Topical Outline: | 1. Overview
2. Thermal - post fill
Canning
Bottling
3. Thermal - hot fill
Rigid
Semi-rigid
Flexible
4. Thermal - extended shelf life
5. Thermal - aseptic
6. Microwave, radio frequency infrared, impingement and
other rapid heating
7. Cooling
8. Non-thermal technologies - ionizing radiation
9. Non-thermal - ultra high pressure
10. Non-thermal - high electric field pulse
11. Non-thermal - ultrasonic, oscillating magnetic,
photodynamic
12. Reduced oxygen/modified atmosphere
13. Hurdle technologies - biochemical
14. Hurdle technologies - physical and other
15. Packaging |
| Honor Code Reference: | Honesty and integrity is essential to the academic function of
the University. Dishonesty is strictly prohibited. Efforts to
receive or give assistance on examinations or other individual
assignments are prohibited. Refer to the Handbook on
regulations and procedures for conduct for more specific
information. Students found to be dishonest will be reported
to the Student Affairs Office for disciplinary actions. |