CALS271 - Mechanical Food Processes

Course Description

The journey of a food product, from the raw materials in a manufacturing plant to the final commodity sitting on grocery store shelves, involves a series of physical transformations. Mechanical unit operations are a foundational set of processes used to achieve these transformations that date back to pre-modern times and are crucial for shaping the final commodity.

In this course, you will examine mixing, emulsifying, homogenizing, and filtering as the key mechanical processes used in the food industry. Beginning with the underlying principles, you will build your understanding of how these processes create products that are not only desirable but also safer for consumption and shelf stable. You will assess the function and design of typical mechanical processing systems, which will help inform future decisions about best-suited applications in food and beverage production. This course will provide you with a sweeping view of the mechanisms, variables, and equipment that factor into a successful mechanical food processing operation.

Faculty Author

Benefits to the Learner

• Investigate types of mechanical processes and their working mechanisms
• Discover the purpose and design of equipment used in each mechanical processing system
• Review conditions that enhance or inhibit operational efficiency
• Recognize food applications in industry for each type of mechanical unit operation

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

• Food Processing Unit Operations : Core Courses