食品加工课程计划 food operation.docVIP

FScN 4332 Food Processing Operations, 3 cr. Time Offered: Lecture WF 11:45 to 12:35 Laboratory M 11:45 to 1:30 and 1:45 to 3:50 Outside speakers M 12:50 to 3:50 Instructors: Gary Reineccius 225 FScN 612-624-3224 greinecc@umn.edu Dave Smith 136H ABLMS 612-624-3260 desmith@umn.edu TAs: Kenny Smith and Liyun Zhang Course Description: Application and integration of engineering principles to unit operations used in food production, including equipment design and effects of processing on food quality (chemical and microbiological). Student Learner Outcomes: Students should understand the impact variability of raw materials has on the processing of foods in such operations as milling and membrane processing. (Evaluated by lab reports) Students should understand the application of heat through various process operations (pasteurization, sterilization, frying, baking, etc.) as a means of preserving foods. (Evaluated by lab reports and examinations) Student should understand the principles involved in the processing of foods by such processes as homogenization, extrusion, and smoking. (Evaluated by lab reports, examinations, and class project) Student will understand the properties and uses of various packaging materials. (Evaluated by lab reports and class project) Student will be able to identify the various waste streams in a food process operation and how the waste id disposed of, this includes the treatment of water. (Evaluated by class project and examinations) Course Assignments: Short lab reports, due on the following Wednesday one week after completion of the lab Group Project and Group Lab Report (for both an oral and a written) Course Grading: Midterm (take home) 30% Lab Reports 20% * Group Project 20% ** Final Examination (take home) 30% * (one third each for short reports, comprehensive report and oral presentation)** (