This course will examine various unit operations in food/edible processing. Topics examined will include thermal processing, irradiation, blanching, pasteurization, fermentation, and filtration. Other food/edible processing techniques including drying and freezing will be examined.
Topics examined will include meat, milk, beverages, baked products, breakfast cereals, ice cream, cheese edible oils, and milk. Other food/edible processing sectors including chocolate and candies will be examined.
Food and Edible Processing Principles (introduction to food and edible processing and description of common unit operations, section on food enzymes and their use in processing)
Dehydration and Concentration (history and use)
Freezing and Refrigeration (history and use)
Thermal Processing (history and use)
Extraction (cannabis extraction, overview of most used techniques, i.e. CO2, ethanol, etc.)
Packaging (packaging types and uses, inclusion of cannabis packaging examples commonly found on the market and brief explanation of restrictions)