FDSC 4230 - Food Processing A: Unit Operations and Food Packaging

Fall. 2-3 credits, variable. Letter grades only.

Prerequisite: FDSC 4210. Enrollment limited to: Food Science students. Students from other majors or programs may enroll in the lecture-only option.

J. Goddard, S. Nugen.

This lecture/laboratory course surveys unit operations, engineering/manufacturing principles, and materials common in the commercial processing and packaging of foods and beverages. The objective of this course is for students to understand common unit operations and packaging materials used to manufacture foods with consistency, quality, and safety. Three modules are available, food science undergraduates are required to take the full course including lecture and laboratory, non-majors may enroll in the lecture components only.

Outcome 1: Describe key unit operations in food processing.

Outcome 2: Be able to determine thermal processing parameters (D and z values) and understand their application in processing of foods and relationship to food safety.

Outcome 3: Understand the advantages, limitations, and food applications of different types of food packaging.

Outcome 4: Be able to construct a process flow diagram with equipment details for a food product.

Outcome 5: Be familiar with food manufacturing equipment design, and understand the basic elements of machine design and fabrication methods relevant to food applications.

Outcome 6: Communicate effectively on process and package design both individually and in a team (lab).

Outcome 7: Perform lab and pilot scale unit operations; analyze and report process data (lab).