2017-2018 Catalog > Agriculture Department > Food Processing Technology

Food Processing Technology

The Food Processing Technology Program is designed to provide students with the necessary skills to obtain employment in the food processing industry. The program is broad enough to encompass different food processing facilities, yet specific enough to provide necessary skills. First year students will learn sanitation, basic food processing equipment, HACCP (Hazard Analyses Critical Control Point), GMPs (Good Manufacturing Practices), Lean production concepts, safety (including OSHA 30 and forklift training) and be introduced to controls and instrumentation. Second year students can select one of three options. Students interested in controls or automation will select classes in PLCs (Programmable Logic Controllers), electronics, automation, and robotics. Students interested in quality assurance and quality control will select classes in GLP (good laboratory practices), internal and external auditing of food plants, and advanced HACCP concepts. Students may also select a combination of both pathways. This program is project-based and offers a variety of internships to gain experience.

Gainful employment data for this program may be found on the department web page: http://agriculture.csi.edu/food-processing/

Program Application Required: Yes

Sample Career Opportunities: Food Scientists and Technologists, Production Supervisors, Quality Control/Assurance Technicians, Sanitation Technician/Manager, Food Safety Manager/Auditor, Maintenance Technician, Controls Technician, Food Processing Equipment Operator

Upon successful completion of the Food Processing program, a student will be able to:

1. Identify career opportunities in the local food processing and support.
2. Explain how the different pieces of equipment in a food manufacturing environment function.
3. Identify and explain the different elements of sanitation in a food processing plant.
4. Summarize the principles of HACCP (Hazard Analysis Critical Control Point) and how to construct and manage the HACCP plans for the food processing facility.
5. Evaluate GMPs (Good Manufacturing Practices) in a food processing facility and create a plan to audit a food plant for common GMP issues.
6. Use Programming Logic Controllers at a basic level, and demonstrate how to troubleshoot and use HMIs (human machine interfaces) in an automated manufacturing facility.
7. Apply knowledge and skills to systematically troubleshoot for equipment, maintenance, and quality issues in a food-manufacturing environment.