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Course Description

This course will move from "farm to fork" to explore the many product development technologies that can be utilized for optimal quality and enhanced food safety. These include good agricultural practices (GAPs), cold chain management, product formulation options, thermal and non-thermal processing technologies, extended shelf-life packaging considerations, and best practices in distribution. Innovative technologies such as modified atmosphere packaging (MAP), sous vide, cook chill, and high pressure processing will be discussed as well. You will learn current best practices in product development, and how to optimize product quality.

Learner Outcomes

Course SLO 1: List product development technologies that can
be utilized in the food industry, which serve as "tools in the
toolbox", and describe how each can significantly impact optimal product
quality and enhanced food safety.

Course SLO 2: Describe why synergy is created when
technologies are utilized from all aspects of the food chain - from "farm
to fork" and including agricultural practices, processing technologies,
packaging technologies and distribution technologies

Course SLO 3: Describe specific technologies that can be
adapted to various product applications, such as modified atmosphere packaging,
sous vide, cook chill, and high pressure processing.
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