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| FS 55402 - Food Processing |
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Credit Hours: 1.00. The Food Processing course will present an overview of the basic food engineering concepts and unit operations involved in the manufacture of various food products. Students will be able to understand the food processing literature and to effectively communicate with food technologists and engineers. Topics to be covered include: physical properties of foods, unit operations commonly found in the food industry, and processing equipment. Permission of department required.
1.000 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. Understand the rationale and principle of operation behind common food processing operations. 2. Identify and explain the unit operations involved in the manufacture of specific food products. 3. Explain how processing parameters will affect quality and safety of processed products. 4. Communicate effectively with food technologists and engineers. 5. Work effectively with team members with various backgrounds. |
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