FOSC 306 — Thermal Processing of Foods (Theory and Lab)
Nutrition and Food Science · University of Ghana
[Prerequisite FOSC 202, 304] Overview of the History of Canning Technology, Basis of the canning process and principles of canning technology. Sterilization systems and Heat transfer problems; Equipment and containers for thermal processing of foods. Heat Penetration determination and Thermal Process Calculations. Aseptic Processing - Principles and applications. Microwave Heating of Foods Principles, Operations, and Industrial applications. Manufacturing Operations - Raw material preparation to warehousing, Practicals - Thermal processing equipment, design operations and safety factors; Laboratory exercises in canning, pasteurization and aseptic processes; Evaluation of the quality of thermal processed foods; Seam analysis; Application of thermal processing to selected food commodities; Industrial visits.
- Credits
- 3
- Level
- Level 300
- Semester
- Semester Two
Other courses on this programme
- FOSC 301 — Food Chemistry I [Prerequisite CHEM 213, 233, 234]
- FOSC 302 — Food Chemistry II [Prerequisite CHEM 213, 233, 234]
- FOSC 303 — Food Microbiology and Safety (Theory and Lab)
- FOSC 304 — Unit Operations in Food Processing II [Prerequisite FOSC 204]
- FOSC 305 — Biometry
- FOSC 307 — Beverage and Sugar Processing Technology
- FOSC 308 — Post-Harvest Science and Technology
- FOSC 201 — Fundamentals of Food Science and Technology
- FOSC 202 — General Microbiology (Theory & Lab)
- FOSC 204 — Unit Operations in Food Processing I
- FOSC 300 — Internship
- FOSC 310 — Professional Development Seminar
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Start freeCourse details from University of Ghana Volume 3 Handbook for the Bachelor's Degree: Course Descriptions for Programmes in the Sciences (2017).