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.
By the end of the course, the learner should be able to:
- Describe the reasons for food processing and the factors impacting it;
- Prepare a process flow diagram showing the main unit operations involved, and be able to explain the function of each unit operation;
- Apply dimensional analysis to mathematical problems involving conversions;
- Compare and contrast the functions and operation of various pieces of equipment involved in food processing;
- Quantify heat addition or removal requirements in the heating and cooling or freezing of food products;
- Calculate the amount of steam at various temperatures, pressures, and qualities required in the thermal processing of food products;
- Compare and contrast the principles of various thermal processes such as blanching, pasteurization, and sterilization both commercial and absolute;
- Explain the relationships between temperature and time at temperature in thermal processing;
- Differentiate between wet basis and dry basis moistures and convert from one to the other;
- 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;
- Interpret and utilize psychrometric charts;
- 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;
- Describe basic methods of preservation such as Vitamin C addition and water activity used in food processing;
- 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
- Navigate the course website and communicate effectively within the online learning environment.
- 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
Prerequisite(s): CHEM*1040, (1 of BIOL*1070, BIOL*1080, MICR*2420)
Restriction(s): FOOD*3140, FOOD*3160, FOOD*3170. Not available to students registered in BBRM:FIM, BBRM.FIM:C majors.
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Applies Towards the Following Certificates
- Certificate in Food Science : Required Courses
*Course details are subject to change.