3 credits
Fall 2025 Distance Learning Upper Division
This comprehensive course covers the principles and practices fundamental to manufacturing and storage of foods. It provides an in-depth look at common unit operations-mechanical, thermal, mass transfer, and nonthermal-used in commercial food manufacturing to ensure consistent quality, safety, and supply chain sustainability. Students will also learn about by-product and waste handling and processing. Concepts are explored through digital lectures and virtual laboratory sessions.
Learning Outcomes1Describe the unit operations used in food processing and their relationship to food safety, including principles and mechanisms of action.
2Build and explain process flow diagrams and identify appropriate processing equipment used to manufacture various food products.
3Apply thermal calculations and perform mass and heat balances to food manufacturing processes.
4Identify and discuss critical current issues in food processing, emerging technologies, and waste handling/processing.
5Communicate effectively on critical issues related to food processing.
6Conduct specific tests to assess product quality and process data (in virtual labs).
7Perform lab- and pilot-scale basic unit operations (in virtual labs).
Restrictions
made by Purdue students.