NFSC412/678F- Food Processing Technology
This syllabus covers the general subject matter and format for the course but does not apply to any specific semester. For information about this course for a particular semester please contact the course Instructor. Syllabi for all courses in the Department of Nutrition and Food Science are subject to change at any time per decision of the Instructor. The Instructor for the course may also change at the discretion of the Department of Nutrition and Food Science.
Course Description
Food Processing covers background of food processing and maintenance of nutritive quality. Lecture classes dealing with the principles of science and engineering rationale of various food additives and processing systems and their unit operations. Chemical, physical, and microbiological characteristics of the products will be discussed in relationship to processing variables. Methods of quality control, assurance of product standards, calculation of process variables, including ingredient formulation, formula adjustments, and product yield will be covered. Concluding lectures will cover management approaches to assuring efficiency of energy usage, quality maintenance, and product safety in the processing, distribution, and marketing of food products.
Course Objectives
- To develop a background in food processing for students major in Food Science and Technology entering supervisory positions in the food industry.
- To apply the principles of food processing and to know how these processes may be controlled by operator intervention.
- To discuss functions of food ingredients in food products and the likely changes in ingredients if a product were processed in a different manner.
- To teach students to understand modern approaches for assessment of production and quality assurance of food products.
- To help students appreciate the international dimensions of food preservation and the development of appropriate food manufacturing technology.
Recommended Texts
- P.J. Fellows, Food Processing Technology: Principles and Practices. Ellis Horwood Limited, New York, NY, 1988.
- K.J. Valentas, L. Levine, and J.P. Clark (Eds.), Food Processing Operations and Scale-up. Marcel Dekker, Inc., New York, NY, 1991.
- R.S. Igoe and Y.H. Hui, Dictionary of Food Ingredients, 3rd Edition. Chapman and Hall, New York, NY, 1995.
Instructor
Y. Martin Lo, Ph.D.
Office: 3102 Marie Mount Hall
Lab: 0536 BREG BLDG
(301) 405-4509
http://128.8.90.143:8080/cms/entity/ymlo@umd.edu
Schedule of Classes
| Week # | Lecture | Laboratory |
| Week 1 | Introduction: History/Rationale of Food Processing | No Laboratory |
| Week 2 | Important Properties of Food: Food Nutritive Value and Labeling Physical Properties of Food |
Lab 1: Lab Guidelines and Safety |
| Week 3 | Chemical Properties of Food | Lab 2: Color and Texture |
| Week 4 | Preparation and Separation Technology: Centrifugation | Lab 3: Chromatography, Biochem |
| Week 5 | Mixing and Emulsification Ion Exchange |
Lab 4: Centrifugal Separator and Imaging Tech |
| Week 6 | Membrane Filtration | Lab 5: Ultrafiltration and Reverse Osmosis |
| Week 7 | Food Additives: Overview and Regulation Application and Limitation |
Lab 6: Field Trip to McCormick |
| Week 8 | Emerging Food Additives Midterm |
Lab 7: Food Additives ID |
| SB | SPRING BREAK | SPRING BREAK |
| Week 9 | Preservation Methods: Fresh Food Storage and Modified Atmosphere Blanching and Pasteurization |
Lab 8: Food Packaging, MAP, Aseptic |
| Week 10 | Heat Sterilization and Extrusion | Lab 9: Field Trip to Johanna Food |
| Week 11 | Microwave and Irradiation | Lab 10: Canning and Retort; Spray Dryer |
| Week 12 | Low Temperatures: Freezing Low Temperatures: Refrigeration |
Lab 11: Ice Cram Production (UMCP Creamery) |
| Week 13 | Moisture Reduction and Spray Drying | Lab 12: Emulsification |
| Week 14 | Fermentation and Bioprocessing | Lab 13: Bioreactor Operation |
| Week 15 | Microencapsulation | Lab 14: Additives Presentations |
Examination/Grading
For Undergraduate Students (NFSC112)
| Lab Work and Reports | 40% | (10 reports, 4% each) |
| Midterm | 20% | (Properties and Separation) |
| Food Additive Project | 10% | (6% Report, 4% Presentation) |
| Group Discussion | 10% | (Participation) |
| Final Oral Exam | 20% | (Comprehensive) |
For Graduate Students (NFSC 678F):
| Lab Work and Reports | 30% | (10 reports, 3% each) |
| Midterm | 20% | (Properties and Separation) |
| Food Additive Project | 10% | (6% Report, 4% Presentation) |
| Final Oral Exam | 20% | (Comprehensive) |
| Group Discussion | 5% | (Participation) |
| Leading Group Discussion | 15% | (Report Due) |
A = 90-100%
B = 80-89%
C = 70-79%
D = 60-69%
F < 60%
For more information, contact Dr. Martin Lo
Last updated: 10/5/2006