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FS 34100 - Food Processing I |
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Associated Term:
Summer 2024
Learning Outcomes: 1. Explain the sources of variability of raw food materials and their impact on food processing operations. 2. List and describe the major methods covered in class to control deterioration and spoilage in foods. 3. Identify the conditions under which important pathogens are commonly inactivated, killed, or made harmless in foods. 4. Identify conditions including sanitation practices under which microorganisms are commonly inactivated, killed, or made harmless in foods. 5. Demonstrate use mass and energy balances for a food process. 6. Explain the transport processes and unit operations involved in processing a particular food. 7. Identify the principles and current practices of processing techniques and the effects of processing parameters in product quality. 8. Predict changes in food quality during storage or processing. 9. Understand the requirements for water utilization and waste management in food and food processing. Required Materials: Technical Requirements: |
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