FST 203 - Food Processing

(4 units) WINTER QUARTER

COURSE GOALS: To teach graduate students in Food Science and Technology advanced food processing, including application of fluid flow, heat and mass transfer, and reaction kinetics principles to the unit operations involved in the processing and preservation of food.

PREREQUISITES:
 Course 110A, Physics 5C or 7C, Chemistry 107B and an undergraduate course in Food Processing.

GRADING: Letter grade based on homework assignments, tests and project.


TOPICAL OUTLINE:

1. Conservation Laws
*Mass
*Energy
*Momentum (Force)

Heat Transfer
*Heat transfer mechanisms
*Transient heating
*Phase changes

Rheology
*Solid foods
*Liquid foods
*Viscoelastic behavior

Mass transfer
*Separation processes

Kinetics
*Quality changes
*Stability