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.
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
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