Course Objectives, Requirements & Contents:

This is an introductory course about food processing technology for food quality and safety program students. It covers current development of food industry and processing techniques of conventional food products: fruits and vegetables, cereal grains and oil seeds, milk and dairy products, meat poultry and fish, alcoholic and non-alcoholic beverages and preservation.

The objectives of this course are to learn the basic knowledge of general food processing and understand the mechanism and procedures of each type of food products. The characteristics of each product and their impacts on food quality and safety of the finished products are particularly emphasized.

Students are required to have the background knowledge of global food industry and China food industry development, understand the characteristics of each type of food materials and know why and how these raw materials processed into edible food products, know the critical points to food quality and safety of each type of food products and know how to assure the quality and safety of these processed foods.

The main contents include: food processing theory, unit operation, rice, wheat, meat, dairy, egg, vegetable and fruit products.

Credits: 3