1 credit
Fall 2025 Lecture Upper Division
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.
Learning Outcomes1Understand the rationale and principle of operation behind common food processing operations.
2Identify and explain the unit operations involved in the manufacture of specific food products.
3Explain how processing parameters will affect quality and safety of processed products.
4Communicate effectively with food technologists and engineers.
5Work effectively with team members with various backgrounds.
Restrictions
made by Purdue students.