The Advanced Process Technologies course was last offered in April 2006. It is not scheduled to repeat at this time. See here for the webcast of the course.
Advanced Process Technologies - This course is designed for BS level food scientists, engineers, biochemists and microbiologists currently working in the food industry, and for representatives from management considering an alternative to traditional thermal processing technologies. In addition, the course will be of interest to government officials, process authorities and researchers who are trying to evaluate the benefits of these new technologies, and how the determination of lethality may be achieved. This course begins with a review of consumer demands, and the reasons behind the search for advanced process technologies which may result in more fresh-like quality attributes in fruit, vegetable, meat, seafood and dairy products. Basic principles of thermal and non-thermal processing will be reviewed, as well as the microbiological and quality aspects of various processes. Principles, advantages and disadvantages and cost of specific thermal and nonthermal processes will be described in detail by experts in the field. Legal and regulatory requirements will be discussed, and the steps toward making a decision to initiate an advanced process will be outlined.
