Dec 21, 2024  
2019-2020 Undergraduate Academic Catalog 
    
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2019-2020 Undergraduate Academic Catalog [ARCHIVED CATALOG]

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EB 3400 - Food Engineering

3 lecture hours 0 lab hours 3 credits
Course Description
This course covers the up-to-date fields of food technology and engineering, including food manufacturing, food storage, and food quality and safety control. Topics range from food ingredients, food processing and packing, food freezing and freeze-drying, molecular gastronomy, and food sensory qualities and evaluation to HACCP and cGMP. (prereq: CH 223 )
Course Learning Outcomes
Upon successful completion of this course, the student will be able to:
  • Understand and design basic food manufacturing processes
  • Understand the food storage mechanism and methods; and design food storage processes
  • Understand and discuss the importance of food quality and safety control, especially HACCP and cGMP systems; and design food products/processing processes under the HACCP and cGMP guidelines.
Prerequisites by Topic
  • None
Course Topics
  • None
Coordinator
Dr. Wujie Zhang


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