Introduction to Food Processing Technology
Introduces students to the basic principles of food science including chemical, physical and microbiological properties of food as well as technology used to create safe, nutritious and abundant supplies of food. Food processing and unit operations will be covered as a foundation for upper level work; field trips to food processing businesses will support classroom work.
Subject Code: FPT
Course Number: 101
Credits: 3
Lecture Hours 3
Course Learning Outcomes:
1. Summarize the different careers that exist within the food processing industry.
2. Explain organizational structures of food processing companies.
3. Describe the operations of food processing companies.
4. Describe the flow of materials from “farm to fork” and distribution of food products.
5. Describe the components of a food package label.
6. Describe food preservation techniques.
7. Identify the three food safety hazards.
Effective Term: Fall 2020
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