Course Description
Fluid flow, heat transfer, food preservation, kinetics of chemical, microbiological, and enzymatic reactions, decimal reduction time, pasteurization, sterilization, cook value, process lethality, canning of foods, thermal process evaluation, qualityconsiderations, optimization, shelf-life studies, thermal processing equipment, hot-fill, extended shelf-life products, heat exchanger design, pumps, sanitation, aseptic processing, minimal processing, NFPA bulletins, alternative processing technologies, regulatory issues, HACCP.
Spring 2023
Instructors
Meeting Patterns
Classes Start:
January 9, 2023
Classes End:
April 24, 2023
Distance Education:
Yes
Class Days:
[TBA]
Class Type:
Lecture
Credits:
3.00
Restrictions:
None
