Food Science and Technology 50

Food Preservation

Spring Term, 2005 (3 units)

Cereals	Fruits & Vegetables	Seafoods & Meats	Milk Products

LECTURE:

M,W,F  1:10 - 2:00 pm, 107 Cruess Hall

INSTRUCTOR:

John Krochta (jmkrochta@ucdavis.edu)

Department of Food Science & Technology

Department of Biological & Agricultural Engineering

OFFICE HOURS:

M & Th 10:30-12 noon and by appt (237 Cruess Hall)

COURSE OBJECTIVES:

FST 50 is designed to give an introduction to the principles of preservation and to several commodity groups. The course also includes introduction to food components, unit operations, advanced food processing techniques, water & waste management, the Hazard Analysis & Critical Control point system, and food laws & regulations, including Good Manufacturing Practices.

COURSE TOPICS:

• Constituents of Foods
• Fruits and Vegetables
• Cereals, Legumes and Oilseeds
• Milk and Milk Products
• Seafoods
• Food Spoilage and Food Preservation
• Unit Operations
• Heat Preservation and Processing
• Cold Preservation and Processing
• Fermentation and Fermentation Products
• Dehydration
• Irradiation
• High-Pressure Processing
• Pulsed-Light & Pulsed-Electric Field Processing
• Packaging
• Hazard Analysis Critical Control Points (HACCP)
• Food Laws
• Good Manufacturing Practices (GMPs)

TEXT:

Food Science, N. N. Potter and J. H. Hotchkiss, 1995 .

GRADING: 
                    Midterm Exam:  40%
                    Final Exam:  60%

CLASS ATTENDANCE: Attendance will not be taken in lecture.  However, you will need to attend classes to do well in the course.  A substantial portion of the lecture material will complement the text and handouts.

Class Schedule  | Midterms  |  Final Exams