Introduction to the chemical components of foods and the chemical and physical changes that may occur during processing, storage and handling, and fundamental techniques used in an analytical food laboratory. Principles of sanitation, cleaners and sanitizers, sanitary equipment and plant design, and microbial growth and control in food processing operations. Examples will be drawn from international food processing operations processing, fruits and vegatable poultry and meats, oil seeds and cereal grains. Emphasis on oral communication and critical thinking skills. Discussion of government laws and regulations affecting the manufacture of food.
Discussion relates to practical use of food law.
Lecture 2 hours per week. Open to all food science majors. Causes, principles and practices responsible for losses of raw and processed foods. Factors responsible for causing food losses and methods appropriate for reducing losses in technologically advanced and developing countries are discussed. Lecture 2 hours per week.