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Course Description

Heat is a fundamental element in the food toolkit, playing a pivotal role in enhancing product quality, extending shelf life, ensuring commercial sterility, and preserving essential nutrients.

In this course, you will explore the thermal technologies of thermization, pasteurization, ultra-pasteurization, sterilization, aseptic processing, and refrigeration. You will then navigate through the steps that typify each operation and practice the calculations that are used to establish industry values. By identifying key process parameters, you'll not only assess efficiency rates but also establish connections to overall food safety measures, making the knowledge immediately applicable to real-world scenarios.

Faculty Author

Hanyu Chen

Benefits to the Learner

  • Analyze the theory and practical applications of thermal processing systems
  • Evaluate factors that affect the efficiency of each system
  • Demonstrate an understanding of fundamental and advanced technologies used in the industry
  • Apply formulas to calculate safety thresholds and optimal values

Target Audience

  • Aspiring food scientists and engineers
  • Food research and development specialists
  • Food packaging and manufacturing professionals
  • Food plant managers and production workers
  • Maintenance technicians and managers
  • Sanitation specialists
  • Biologists, microbiologists, chemists, and engineers

Applies Towards the Following Certificates

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Enroll Now - Select a section to enroll in
Type
2 week
Dates
Aug 28, 2024 to Sep 10, 2024
Total Number of Hours
16.0
Course Fee(s)
Contract Fee $0.00
Type
2 week
Dates
Nov 20, 2024 to Dec 03, 2024
Total Number of Hours
16.0
Course Fee(s)
Contract Fee $0.00
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