BT 120 - Food Processing and Technology

Credit Hours: 3

This course is designed to provide a basic overview of the many aspects of food manufacturing in an increasing technical and expanding industry. Basic food science is combined with the practical applications of day-to-day manufacturing in order to illustrate industry challenges and real-life operations. Exposure to the basic principles will provide a better understanding of career opportunities and possibilities.

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

identify the various steps in general food manufacturing;
define and recognize the various technologies used in food preservation;
demonstrate an understanding of the critical controls and the regulating bodies of food processing;
obtain a thorough understanding of the quality control systems to verify the quality of the food and food safety, shelf life; and
implement the use of manufacturing resource planning (MRP) best practices and practical applications.

S (N)