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Course Description

Whether you're an aspiring chef or food scientist, or simply curious about what happens in the kitchen and the factory that creates your favorite foods, in this course, you will explore the operations of the food processing industry. You’ll have the opportunity to examine the design and construction of commercial food processing equipment, the principles of machine and facility design, process controls, sanitation practices, and the art of food packaging.

As you delve into the applications of traditional and emerging facility procedures, technologies, and planning, you will discover how industry professionals navigate the many options and decisions required for the development of a successful food processing facility and put control mechanisms in place to keep operations running efficiently. You’ll also gain a deeper understanding of the best ways to verify the effectiveness of sanitation and CIP (cleaning in place) schemes, which are key to ensuring safe, healthy products. Finally, you will evaluate the purpose and optimization of food packaging for various products.

Faculty Author

Hanyu Chen

Benefits to the Learner

  • Identify materials used in the construction of food processing equipment
  • Evaluate selection and design choices for equipment and facilities in food processing
  • Describe types of process controls and sensors that inform management decisions
  • Explain sanitation and CIP protocols in a food processing plant
  • Explore food packaging categories and analyze food marketing strategies

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
Oct 09, 2024 to Oct 22, 2024
Total Number of Hours
16.0
Course Fee(s)
Contract Fee $0.00
Type
2 week
Dates
Jan 01, 2025 to Jan 14, 2025
Total Number of Hours
16.0
Course Fee(s)
Contract Fee $0.00
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