FPTC 140 Intro to Food Tech and Processing

An introduction to food technology, food ingredients, food packaging, food legislation, unit operations in food processing, separation techniques, heat treatments, emulsion technology, chilling, freezing, evaporation, drying, fermentation, food ingredients and additives, cleaning in the food industry and introduction to food safety and quality control.

Credits

4

Semester Contact Hours Lecture

45

Semester Contact Hours Lab

30

General Education Competency

[GE Core type]

FPTC 140Intro to Food Tech and Processing

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Agriculture

II. Course Specification

Course Type

Program Requirement

General Education Competency

[GE Core type]

Credit Hours Narrative

4

Semester Contact Hours Lecture

45

Semester Contact Hours Lab

30

Repeatable

N

III. Catalog Course Description

An introduction to food technology, food ingredients, food packaging, food legislation, unit operations in food processing, separation techniques, heat treatments, emulsion technology, chilling, freezing, evaporation, drying, fermentation, food ingredients and additives, cleaning in the food industry and introduction to food safety and quality control.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

• Identify the seven principles of HACCP and create a HACCP plan.
• Explain the implementation of the seven principles of HACCP and create a HACCP plan.
• Describe contamination hazards (physical, chemical and biological) associated with food products and processing.
• Explain the purpose of Good Manufacturing Practices (GMP).
• Discuss the application of industry standards in the food products and processing industry.
• List common spoilage and pathogenic microorganisms.
• Identify and understand how to control chemical and physical hazards associated with food processing.

V. Topical Outline (Course Content)

VI. Delivery Methodologies

Required Assignments

HACCP Plan

Required Text

Hartel, R., & Hartel, A. (2008). Food Bites The Science of the Foods We Eat. Copernicus Books. ISBN – 978-1-4614-7563-7 (softcover) Also have a hardcover and e-book version

Specific Course Activity Assignment or Assessment Requirements

HACCP Plan