FPTC 170 Intro to Equip in Food Processing

In this course students will learn about the various pieces of equipment found in a food processing plant and how it works. Some pieces of equipment that students will learn about are evaporators, membranes, dryers, flumes, separators, hydrocutters, level sensors, and flow sensors. This class will explain the mechanics of how these various pieces of equipment function in a food processing facility

Credits

3 Credits

Semester Contact Hours Lecture

30

Semester Contact Hours Lab

30

FPTC 170Intro to Equip in Food 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

Credit Hours Narrative

3 Credits

Semester Contact Hours Lecture

30

Semester Contact Hours Lab

30

Repeatable

N

III. Catalog Course Description

In this course students will learn about the various pieces of equipment found in a food processing plant and how it works. Some pieces of equipment that students will learn about are evaporators, membranes, dryers, flumes, separators, hydrocutters, level sensors, and flow sensors. This class will explain the mechanics of how these various pieces of equipment function in a food processing facility

IV. Student Learning Outcomes

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

• Demonstrate knowledge of how specific pieces of equipment function in a food processing facility.
• Understand how to manipulate certain processing parameters to ensure product is consistent
• Using field trips be able to see large scale equipment actually being used in a food processing facility in the valley and how it fits in the overall process.

V. Topical Outline (Course Content)

VI. Delivery Methodologies