BT 231 - Laboratory for Food Processing Technology

Credit Hours: 1

The laboratory component, BT 231 is a co-requisite with BT 230 Food Processing Technology. This course will reinforce the principles and discuss key industrial food processing procedures, such as dehydration, chilling and freezing practices. It combines the basics of food science with the practical applications of day-to-day manufacturing in order to illustrate industry challenges and real-life operations and provide the student hands on experience in these food processing methods.

Course Outcomes
Upon completion of this course, the student will be able to:

identify the key concepts of biotechnology processes used in food processing;
apply thermal kinetic principles to food processing in aseptic processing and sterilization methods;
apply the separation technology methods, filtration, crystallization, distillation, solvent extraction, evaporation and membrane technology to food processing;
demonstrate understanding of the chemical reactions affecting food quality, and the role of dehydration method to food processing;
demonstrate understanding of the chilling and freezing process, including heat transfer, conduction and convection in processing various food types;
demonstrate understanding of the role of enzymes, pH and temperature in fermentation and other food processes;
demonstrate comprehension of quality control system procedures; and
identify career and employment opportunities.

Prerequisites: BT 128
Corequisites: BT 230
F (N)