INTEGRATED FOOD MANUFACTURING

Prerequisites & course information

Requisites: FOOD SCI 432 or ( BSE 461 or concurrent enrollment) Course Designation: Core GenEd - Natural Science & Wellness Repeatable for Credit: No Last Taught: Fall 2026 Learning Outcomes: 1. Explain the unit operations of food processing technologies (concentration, dehydration, extrusion, etc.) and various ancillary food equipment (pumps, heat exchangers, etc.), including performing engineering calculations as appropriate Audience: Undergraduate 2. Apply the key elements of food quality assurance, including analyzing and, writing and implementing Hazard Analysis and Critical Control Points plans in a food processing situation (includes prerequisite programs like Good Manufacturing Practice and Sanitation Standard Operating Procedure) Audience: Undergraduate 3. Set up and maintain a process control chart, design an effective sampling plan for a food processing/distribution environment, and effectively evaluate whether a process is in control Audience: Undergraduate 4. Identify weaknesses (and solutions) in existing Sanitation Standard Operating Procedure plans and design defensible new plans for cleaning and sanitation protocols in food processing operation, analyze existing plans and design new plans for cleaning and sanitation protocols in food processing operations Audience: Undergraduate 5. Explain the effects of processing operations on shelf stability and be able to calculate shelf life of foods based on kinetics of microbial, chemical and physical changes during storage Audience: Undergraduate 6. Explain the main steps in water and waste treatment as important to food processing operations Audience: Undergraduate 7. Apply basic concepts of reaction engineering and reaction kinetics to food processing systems Audience: Undergraduate Learning Outcomes: 1. Explain the unit operations of food processing technologies (concentration, dehydration, extrusion, etc.) and various ancillary food equipment (pumps, heat exchangers, etc.), including performing engineering calculations as appropriate Audience: Undergraduate 2. Apply the key elements of food quality assurance, including analyzing and, writing and implementing Hazard Analysis and Critical Control Points plans in a food processing situation (includes prerequisite programs like Good Manufacturing Practice and Sanitation Standard Operating Procedure) Audience: Undergraduate 3. Set up and maintain a process control chart, design an effective sampling plan for a food processing/distribution environment, and effectively evaluate whether a process is in control Audience: Undergraduate 4. Identify weaknesses (and solutions) in existing Sanitation Standard Operating Procedure plans and design defensible new plans for cleaning and sanitation protocols in food processing operation, analyze existing plans and design new plans for cleaning and sanitation protocols in food processing operations Audience: Undergraduate 5. Explain the effects of processing operations on shelf stability and be able to calculate shelf life of foods based on kinetics of microbial, chemical and physical changes during storage Audience: Undergraduate 6. Explain the main steps in water and waste treatment as important to food processing operations Audience: Undergraduate 7. Apply basic concepts of reaction engineering and reaction kinetics to food processing systems Audience: Undergraduate