FD SC 430
Unit Operations in Food Processing (3) Thermal processing, refrigeration, freezing, dehydration, and concentration in the food industry, including effects on food quality; food packaging; waste management.
FD SC 430 Unit Operations in Food Processing (3)
Unit Operations in Food Processing will discuss major unit operations used in the food processing and manufacturing industry. Topics covered will include: thermal processing, microwave heating, extrusion, food packaging and waste management. Through lectures, the student will learn the principles of selected unit operations in food manufacturing, and the effects of input and operational parameters on performance and food quality. Through practicum sessions, the student will be exposed to practical applications in the above areas. Additionally, they will learn to analyze experimental data, organize and communicate thoughts in a logical fashion through cooperative and collaborative learning strategies, and to write effective lab reports. Through practicum sessions, they will also learn numerical problem solving and to size and select equipment for food manufacturing operations.
Student evaluation within this course will be conducted through weekly quizzes, home works, lab write-ups and two exams. This is a required course for the food science major.
Note : Class size, frequency of offering, and evaluation methods will vary by location and instructor. For these details check the specific course syllabus.