| Course ID: | FDST 7130E. 3 hours. |
| Course Title: | Shelf Life of Packaged Foods and Beverages |
Course
Description: | Provides an in-depth understanding of shelf life of packaged
foods. Students will learn factors affecting shelf life and
strategies for extending shelf life which include chemical and
microbial kinetics to quantify food deteriorative reactions,
mass transfer theories to quantify the movement of gases and
vapors through the package, and development of predictive
models. |
| Oasis Title: | Shelf Life of Packaged Foods |
| Nontraditional Format: | This course will be taught 95% or more online. |
| Prerequisite: | FDST 7020E or permission of department |
Semester Course
Offered: | Not offered on a regular basis. |
| Grading System: | A-F (Traditional) |
|
| Course Objectives: | Upon completion of this course, the students will be expected to
know the following:
- Definition of shelf life of food products
- Use of chemical and microbiological kinetics to quantify rate
of food deterioration and predict end of shelf life
- Application of mass transfer principles and Arrhenius equation
to quantify effects of packaging and distribution environment on
shelf life of food products
- Development and use of models for predicting shelf life of
foods
- Strategies to extend shelf life of foods
- Performance of shelf life studies |
| Topical Outline: | Applied concepts of shelf life of packages foods
Term project
Food Deterioration
- Microbiological
- Enzymatic
- Biochemical
- Physical
Term project selection
Preservation technology and shelf life
- Hurdle technology
Term project: preservation technologies
Kinetics of microbiological food deterioration during storage
Term project: deteriorative mechanisms
Kinetics of food deterioration
- Temperature effects
Case study
Term project: concept
Vectors of biochemical food and beverage deterioration
Package permeation/transmission and their measurement
Package predictive modeling
Term project: packaging alternatives
General methods for predictive modeling
Mid-term exam passed out
Experimental methods for shelf life determination
Accelerated testing procedures
Case study
Term project: shelf life measurement
Mid-term exam due
Contemporary issues
Time-temperature integrators
Term project: shelf life prediction - instrumental methods
Modified atmosphere food preservation
- Dynamics of gas environments
Case study
Term project: processing variables
Final exam passed out
Process optimization instrumental methods
Term project: distribution variables
Public policy/regulatory
Term project: regulatory issues
Term project rehearsal
Term project presentation
Final exam due |
| Honor Code Reference: | Students are expected to read, understand, and follow the policy
on academic integrity. |