 Purdue Agriculture > Food Science > Center for Integrated Food Manufacturing > EdAct
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- FS 368 - Dairy Products, Pasteurization Lab
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Scientific and technical aspects of procurement, processing, packaging, and processing of fluid milk products and frozen dairy foods. Emphasis is placed on process unit operations. CIFM provides assistance with data acquisition and analysis. |
- FS 442 - Food Processing II, Freezing and Drying Labs
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Study of food processing and preservation methods based on the integrated knowledge of microbiology, chemistry, and food engineering; emphasis will be on temperature reduction, water activity, concentration, dehydration, irradiation, and extrusion. CIFM provides assistance with data acquisition and analysis. |
- FS 445 - Food Packaging, Theoretical Aspects of Barrier Packaging
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This section of the Food Packaging course presents the theoretical basis of barrier packaging. Topics to be discussed include fundamental concepts of mass transfer with application to the mechanisms of gas diffusion through plastics and their effect on shelf-life. |
- FS 446 - Food Process Automation
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Practical and descriptive aspects of automatic control of food manufacturing processes. Use of control systems simulation; tuning of control loops; sensors; data acquisition and transmission; simple statistical process control. Students will have hands-on experience in the pilot lab. This course is offered by the CIFM for food science and food manufacturing operations majors. |
- FS 654 - Food Processing and Packaging, Thermal Processing
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This section of the Food Processing and Packaging course covers the heat transfer mechanisms and unit operations involved in the thermal processing and preservation of foods. Emphasis is placed on the mathematical and experimental studies that incorporate science and engineering principles to solve thermal processing problems. The role of U.S. government regulations in thermal processing is also discussed. | |
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