|Advance in Food Process Science|
|Instructor:||Dr. Jerzy Zawistowski (Instructor)|
|Dr. Azita Madadi Noei (Lab instructor)|
|Office Hours:||Thursdays: After lecture or by appointment|
|Class Schedule:||Lectures: Thursdays 1:00 – 2:00 PM FNH 60 |
Labs: Fridays 1:00 – 5:00 PM FNH 190, WESB319
Scope and Objectives of the Course
The focus of this course is to provide students with fundamental concepts of thermal process development and to advance professionalism in the field of thermal processing. Throughout the course students will be working with practical methods and calculations that have been used to determine a safe preservation process over years. In addition they will be introduced to some new emerging technologies that are becoming more widely applied in the food industry. The course main topics are:
- Heat penetration & temperature distribution data acquisition
- Heat penetration & temperature distribution data analysis
- Practical thermobacteriology
- Critical factors to recommend thermal processes
- Various calculation methods
- Lethality using food processing technologies
- Other topics e.g. dehydration including microwave drying, homogenization
The format of the course will be one and half hour lecture/discussion periods plus a three to four hours assigned laboratory time. Students are responsible to complete their assigned laboratory procedure within the week of each lab exercise.
Specific Learning Objectives
- At the end of the course, the students should be able to determine appropriate levels of thermal treatment, whether sterilization or pasteurization, for safe manufacture of all food products.
- Be able to objectively measure and define food process heating environments and equipment in terms of uniformity of temperature and heat transfer rates.
- Be competent to carry out heat penetration studies of commercial food products.
- Understand the practical operation of various temperature heating equipment and data-loggers for monitoring and recording such equipment.
- Be able to identify and evaluate all physical factors that have an impact on lethal rates of bacteria in thermal processes.
- Have a theoretical understanding of practical thermo-bacteriology including D values, z-values, activation energies and thermal destruction rates.
- Be familiar with thermal process calculation methods including general method, improved general method, Ball’s formula and Stumbo’s formula method for calculating accumulated lethality of any thermal process.
- Be competent to choose appropriate bacterial target organisms for the design of safe food processes of common foods.
- Be able to simulate heat penetration of canned, conduction-heating foods with the use of a supplied computer model.
- Be competent to make rationale choices among available commercial heating systems for particular food products.
- Be familiar with the emerging food processing technologies and be able to determine if the process is suitable for specific foods.
Evaluation of Students for FOOD 524
|Participation (instructor assessment, blogs, and peer assessment)||10%|
Important Dates for Term Winter 2015
|January 4||Term 2 start|
|January 7||1st lecture|
|January 18||Last day of withdrawal without “W”|
|February 12||Last day of withdrawal with “W”|
|February 25||Midterm examination|
|February 15-19||Midterm break|
|April 8||Last day-Group presentations|
|April 12-27||Exam Session|
|Report #||Lab #||Date||Title|
|1||1||January 8||Introduction to lab safety, Thermocouple calibration|
|2||January 15||Thermocouple calibration|
|2||3||January 22||Temperature distribution studies|
|3||4||January 29||Heat penetration study|
|5||February 5||Heat penetration study|
|4||6||February 12||Dehydration techniques|
|5||7||February 26||Dehydration techniques|
|8||March 4||Dehydration techniques|
|6||9||March 11||Novel food formulation|
|10||March 18||Novel food formulation|
|11||April 1||Group Presentations|
|7||12||April 8||Group Presentations|