BT 230 - Food Processing Technology

Credit Hours: 3

This course will introduce 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.

The course will discuss fermentation and enzyme practices and procedures used to process fruits, vegetables, meat, poultry and dairy products. Exposure to these principles will enable a better understanding of food processing in the biotechnology field.

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; and
demonstrate comprehension of quality control system procedures.

Prerequisites: BT 128
Corequisites: BT 231
S N