FS 4112 - Principles of Food Processing and Preservation

Institution:

Delaware Valley University

Subject:

Description:

This course covers the background of food processing and maintenance of nutritive quality. This course covers the general characteristics of raw food materials, principles of food preservation, processing factors that influence quality, packaging, water and waste management, and sanitation. Lecture classes dealing with the principles of science and engineering rational of various processing systems and their unit operations. Preparation and preservation of perishable foods by modified atmosphere, low temperature, thermal processes, dehydration and other processes will be discussed in relation to processing variables. Topics included are control of microbiological, chemical and physical deterioration; physical, chemical and nutritional changes in food; and the equipment and packaging used in food preservation. Concluding lectures will cover management approaches to assuring efficiency of energy usage, quality maintenance, and product safety in the processing. 3 hours Lecture - 3 credits

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.delval.edu

Phone Number:

(215) 345-1500

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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