FPTC 140 Intro to Food Tech & 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

4.00 Credits

FPTC 140Intro to Food Tech & 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

II. Course Specification

Credit Hours Narrative

4.00 Credits

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

V. Topical Outline (Course Content)

VI. Delivery Methodologies