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FPEN 404: Engineering and Design of Food Process IV (Animal Products)

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Credits: 
3

Objective: To improve understanding of engineering design systems, food processes and packaging options, using raw materials from animal origins.

Description: In this course, students study characteristics of food raw materials and commodities from animal origins and their conversion to value-added products. Topics included in the discussions cover Fish and fish products processing and preservation, Milk and milk products processing, Meat and poultry processing, and Eggs processing and preservation. Industrial and traditional technologies for processing and preservation of fish and meat are also highlighted. Students are also introduced to the efficient applications of low temperature processing and storage, smoking, packaging, dehydration, etc. to processing of animal products. Additionally, the design of processes for industrial production is explored.