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| FS 44200 - Food Processing II |
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Associated Term:
Fall 2022
Learning Outcomes: 1. Have sufficient knowledge of food chemistry to control reactions in foods. 2. Understand the major chemical reactions that limit shelf-life of foods. 3. Identify the conditions under which the important pathogens are commonly inactivated, killed, or made harmless in foods. 4. Understand the principles involving food preservation via fermentation processes. 5. Be able to identify the conditions, including sanitation practices under which the important pathogens and spoilage microorganisms are commonly inactivated, killed, or made harmless in foods. 6. Explain the spoilage and deterioration mechanisms in foods and methods to control deterioration and spoilage. 7. Understand the principles that make a food product safe for consumption. 8. Be able to use mass and energy balances for a given food process. 9. Explain the unit operation required to produce a given food product. 10.Understand the principles and current practices of processing techniques and the effects of processing parameters on product quality. 11.Be able to apply and incorporate the principles of food science in practical, real-world situations. 12.Define a problem, identify causes and possible solutions, and make thoughtful recommendations. 13.Work effectively on a team project. Required Materials: Technical Requirements: |
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