Food Processing Basics

I found this course to be very helpful again in my everyday projects at work. Jill is very good at helping students feel comfortable and answering questions. These courses are fun and help professional network. 2014

Food Processing Basics

Apply food science basics to the manufacturing process. (30 Contact hours)

RCA Certification Committee Study Guide 2016

These objectives are abstracted from the RCACC Study Guide. At the end of the course the student will be able to:

  1. Identify the fundamentals of food science behind culinary techniques including freezing, frying, dehydration, cook chill, sous-vide, roasting or baking (dry heat) and microwave cooking (moist heat)
  2. Determine how to maximize quality and shelf life through retort operation, aseptic processing and modified atmosphere and controlled atmosphere packaging
  3. Understand new food processing methods including irradiation, high pressure, ohmic and hot water submersion tunnels.
  4. Discuss the principles behind sensory science and apply to product development process.

Topics will Include:

  • Introduction to Food Processing
  • Overview of Government Regulation & Organic Food Regulations
  • Food Safety
  • FSMA/GMPs/HACCP
  • Shelf Life Extension
  • Heat Transfer and Canning/Retorting
  • Refrigeration/Freezing and  Dehydration
  • Newer Processing Methods
  • Commercialization, Food Testing and Sensory