2 credits
Fall 2025 Lecture Upper Division
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.
Learning Outcomes1Explain the sources of variability of raw food materials and their impact on food processing operations.
2List and describe the major methods covered in class to control deterioration and spoilage in foods.
3Identify the conditions under which important pathogens are commonly inactivated, killed, or made harmless in foods.
4Identify conditions including sanitation practices under which microorganisms are commonly inactivated, killed, or made harmless in foods.
5Demonstrate use mass and energy balances for a food process.
6Explain the transport processes and unit operations involved in processing a particular food.
7Identify the principles and current practices of processing techniques and the effects of processing parameters in product quality.
8Predict changes in food quality during storage or processing.
9Understand the requirements for water utilization and waste management in food and food processing.
Prerequisites
GPA by professor
made by Purdue students.