FOOD*2410 - Introduction to Food Processing

Course Description

Food processes and the relationships between chemistry, microbiology, and engineering as they apply to food processing are discussed. The following topics are included: high and low temperature processes; moisture control and intermediate moisture foods; concentration and dehydration processes; and novel food processing techniques.

Note: This course can be taken individually or as a part of a certificate program.

Learning Outcomes

By the end of the course, the learner should be able to:

1. Describe the reasons for food processing and the factors impacting it;
2. Prepare a process flow diagram showing the main unit operations involved, and be able to explain the function of each unit operation;
3. Apply dimensional analysis to mathematical problems involving conversions;
4. Compare and contrast the functions and operation of various pieces of equipment involved in food processing;
5. Quantify heat addition or removal requirements in the heating and cooling or freezing of food products;
6. Calculate the amount of steam at various temperatures, pressures, and qualities required in the thermal processing of food products;
7. Compare and contrast the principles of various thermal processes such as blanching, pasteurization, and sterilization both commercial and absolute;
8. Explain the relationships between temperature and time at temperature in thermal processing;
9. Differentiate between wet basis and dry basis moistures and convert from one to the other;
10. Explain the principles of food dehydration and drying with emphasis on the interactions between the product being dried and the type of equipment being used;
11. Interpret and utilize psychrometric charts;
12. Describe and assess various appropriate methods used in the food industry to concentrate and/or separate mixtures into their component parts with particular emphasis on membrane techniques;
13. Describe basic methods of preservation such as Vitamin C addition and water activity used in food processing;
14. Perform mathematical calculations relating to heating and cooling, thermal processing, dehydration and drying, concentration and separation, and preservation, using appropriate methods including dimensional analysis and the use of diagrams; and
15. Navigate the course website and communicate effectively within the online learning environment.

Course Topics

• Food Processing and the Food Industry
• Heating and Cooling in Food Processing
• Thermal Processing
• Dehydration and Drying in Food
• Concentration and Separation Processes
• Preservative Techniques

Assessment

Applies Towards the Following Certificates

• Certificate in Food Science : Required Courses