Foundations of Food Processing

Are you curious about how the food on your table is made safe and lasts longer? This course introduces you to the essential processes that convert raw agricultural products into the diverse foods we consume daily. By the end of this course, you will grasp the fundamental scientific and engineering principles that underpin modern food processing, enabling you to understand how food quality, safety, and shelf life are maintained. What you'll learn: Learn the foundational principles of food science and engineering. Understand key food processing operations and their impact on food characteristics. Apply knowledge of food microbiology and chemistry to ensure product safety. Explore modern methods for food quality control and hazard analysis. Analyze the effects of processing on nutritional value and sensory attributes. Practice interpreting common food process flow diagrams. This course begins with an introduction to food composition and spoilage mechanisms, progressing through various unit operations used in food processing, and concluding with discussions on quality, safety, and emerging trends in the industry. This course is designed for absolute beginners with no prior experience in food science or engineering. All concepts are explained clearly from the ground up. Begin your journey into the fascinating world of food processing today.