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Fall 2022
Mar 28, 2024
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Information Select the desired Level or Schedule Type to find available classes for the course.

FS 34100 - Food Processing I
Credit Hours: 2.00. Applications of the fundamentals of food engineering, microbiology, and chemistry to methods of food processing and preservation; emphasis will be on processing concepts, preparation for food processing, food formulation, and thermal processing.
2.000 Credit hours

Syllabus Available
Levels: Undergraduate, Graduate, Professional
Schedule Types: Distance Learning, Lecture

Offered By: College of Agriculture
Department: Department of Food Science

Course Attributes:
Upper Division

May be offered at any of the following campuses:     
      West Lafayette

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.


Prerequisites:
4 Credits in Physics

General Requirements:
Course or Test: PHYS
Required Credits: 4.000
Minimum Grade of D-
May not be taken concurrently.
Prerequisites:
6 Credits in Mathematics

General Requirements:
Course or Test: MA
Required Credits: 6.000
Minimum Grade of D-
May not be taken concurrently.
Prerequisites:
8 Credits in Chemistry

General Requirements:
Course or Test: CHM
Required Credits: 8.000
Minimum Grade of D-
May not be taken concurrently.
Prerequisites:
FS 36200 Course

General Requirements:
Course or Test: FS 36200
Minimum Grade of D-
May be taken concurrently.

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