FOOD PROCESSING TECHNOLOGY I (4/2 Credits)

Learning Outcomes:

On successful completion of this course, students will be able to: design processing methods that make safe, high-quality foods; explain the source and variability of raw food materials and their impact on food processing operations; explain the effects of preservation and processing methods on product quality; identify value propositions in business with physical / visual representation of an idea.

Topics:

1. Cereal, Legume and Tuber Processing Technologies;
2. Beverage and Confectionary Processing Technologies;
3. Aquatic Product Processing Technologies;
4. Dairy Products Processing Technologies;
5. Fruits and Vegetables Processing Technologies;
6. Fat and Oils Processing Technologies;
7. Meat Processing Technologies;
8. Poultry Products Processing Technologies;
9. Bread and Other Yeast-Risen Products Processing;
10. Introduction to Prototype Development I;
11. VPC and Idea Profile;
12. Solution Sketch and Storyboard;
13. Product / Service Prototype;
14. Products / Services Features & Function;
15. Key Resources & Pitch Deck;
16. Report; Cereal, Legume and Tuber Processing Technologies;
17. Dairy Products Processing Technologies;
18. Fruits and Vegetables Processing Technologies;
19. Fat and Oils Processing Technologies;
20. Aquatic Food Products Processing Technologies;
21. Meat Processing Technologies;
22. Poultry Products Processing Technologies;
23. Beverage and Confectionary Processing Technologies;
24. Bread and Other Yeast-Risen Products Processing.