FDSC 4240 - Food Processing Laboratory

This is a senior-level laboratory course that requires significant in class independent work by the students and a substantial amount of independent work outside of the classroom, both in preparation for the lab and for completing the lab reports. The estimated time the students will spend for this lab is about 5-6 hours/week (3 during class time and 2-3 outside of class time), which qualifies this lab for 2 credits, according to the SUNY policy for credit allocation.

J. Goddard, C. Moraru, S. Nugen.

This is a laboratory course focused on demonstrating engineering principles, unit operations, and technologies commonly used during processing and packaging of foods. This laboratory is open to all Food Science majors.

Outcome 1: Build and explain process flow diagrams used in food processing.

Outcome 2: Identify processing equipment used to manufacture or package food products and describe how they work.

Outcome 3: Apply mass and heat balances to food product manufacturing.

Outcome 4: Conduct specific tests for assessing the quality of food products.

Outcome 5: Collect, process, analyze and report data.

Outcome 6: Perform lab and pilot scale basic unit operations.