Cleaning, sanitation procedures, housekeeping, and waste disposal. Physical, chemical, and biological control of microorganisms in foods. Beneficial microorganisms used in food production. Laboratory emphasis on microbiological methods used in examining foods. Characteristics of raw fruits and vegetables.
Laboratory includes routine chemical and microbiological analysis of raw and finished products.
The application of the engineering concepts and unit operations that include energy balance, heat transfer, fluid flow, thermodynamics, and mass transfer. Mechanical and thermal processing, composting, and energy recovery. Management, reduction and recycling in food plants. Experimental approach to foods emphasizing sensory and objective tests, standards for high quality foods and scientific principles that affect food preparation and product development. Planning a nutritious diet implementing the Dietary Guidelines for Americans.