FDST 4010/L
Food Processing
Spring 2007
Dr. Rob Shewfelt
Mr. George Cavender, Graduate Teaching Assistant
Mr. Brian Landers, Undergraduate Teaching Assistant
Ms. Pauline Nguyen, Undergraduate Teaching Assistant
Ms. Alie Church, Undergraduate Teaching Assistant
Food Processing may be the most important course you take as an undergraduate. It is designed
to provide the background on how foods are preserved and products are manufactured.
Regardless of your specialty in food science (engineering, microbiology, chemistry or nutrition)
all information relates back to food preservation and manufacture. The course will be taught in
an interactive format. Each class session will consist of a 20-minute discussion based on the
previous lecture and reading assignment, a 10-minute presentation on the process of the day, and
a 20-minute minilecture. The class period will be from 8:25 to 9:15 AM Tuesday and Thursday
(PLEASE BE ON TIME!!!!). Laboratory sessions will be held each Thursday from 9:30 to 12:15.
Office for Dr. Shewfelt: Room 118, Food Science Building
Phone: 2-5136; FAX: 2-1050; email: shewfelt@uga.edu
Office hours by appointment.
Textbook: Food Processing Technology, Second Edition, by Fellows.
Attendance: Attendance at each lecture and laboratory session will be noted. Chances of
success in the course will be greatly reduced by nonattendance. The instructor will counsel
students with excessive absences. If absences continue a second warning will be given. Further
absences will result in a WF for the course. All students will be expected to participate in the
classroom discussion during the last 20-minutes of each class period. Occasionally a written
response to a discussion question will be requested during the classroom discussion.
Laboratory exercises will be conducted in the context of a virtual food company. Each person in
the class will apply for and be assigned a position in the company. The class will select, develop,
manufacture, and test four food products (canned, frozen, dried and one other). In addition, the
class will view many videos of food processes and be presented with scenarios that confront food
scientists in real food companies.
Make-up tests: Make-up tests will be given for students who present an acceptable excuse
accompanied with written documentation. The make-up test will differ from the regularly
scheduled test but will be in the same format. Make-up tests are discouraged.
Academic Honesty: All academic work must meet the standards contained in "A Culture of
Honesty." Students are responsible for informing themselves about those standards before
performing any academic work.
The link to more detailed information about academic honesty can be found at:
http://www.uga.edu/ovpi/honesty/acadhon.htm
Process of the Day: You must prepare a short presentation on the process of the day. You will be
assigned a day and a process to present. PoD sheets are available on WebCT. Your performance
will count 2 points toward your 10-point class participation score.
The course syllabus is a general plan for the course; deviations announced to the class by the
instructor may be necessary.
Learning Outcomes: Upon successful completion of this course you should have the ability to
 define key terms related to food processing, preservation and deterioration of foods.
 identify unit operations of food processes.
 identify physical and chemical properties of raw food materials that control deterioration,
quality and safety of foods.
 summarize the basic principles of sensory analysis.
 describe the sources and variability of raw food material and their impact on food processing
operations.
 solve practical problems associated with the manufacture of food products.
 compare the principles that make a food product safe for consumption.
 distinguish the requirements for water utilization and waste management in food and food
processing.
 generate a process flow diagram to convert raw materials into finished food products.
 write concise reports and memos that communicate key information to classmates.
 evaluate the principles and current practices of processing techniques and the effects of
processing parameters on product quality.
 critique the basic principles and practices of cleaning and sanitation in food processing
operations.
 plan specific aspects of food manufacturing as part of a virtual food company.
Reading Assignments: The course will cover the entire Food Processing Technology textbook at
a survey level. I will emphasize the key principles in a designated section of the book in the 20minute minilecture. You will be expected to find the answers to specific questions in that
assignment for discussion in the following class period. It is not essential that you read every
word of the assignment. Rather it is important that you understand the general principles that are
presented and that you can answer the discussion questions. Your most important goal in studying
these assignments is to develop a knowledge base for understanding the preservation and
manufacture of food products.
Grades: There will be two-hour tests and a final exam. Test one will cover the material presented
in Lectures 1-9. Test two will cover material presented in Lectures 10-18. The final exam will
cover Lectures 19-28 plus a comprehensive test of the entire course. A practice test will be
prepared for you for the first test to familiarize you with the test format and the degree of
difficulty of the questions. Grades in lab will be based on individual short reports after each video
session, individual job performance within a position, Departmental performance on products and
company performance on scenarios.
Test One
15%
Test Two
15%
Final Exam
25%
Class Participation
10%
Video reports
5%
Job performance
10%
Products (by Department)
10%
Scenarios (by Class)
10%
Total
100%
Scale: 93-100 A, 90-92 A- , 87-89 B+, 83-86 B, 80-82 B-, 77-79 C+, 73-76 C, 70-72 C-,
60-69 D, 0-59 F
The grading scale is set. There will be no “curving” of grades at the end of the semester.
FDST 4010/L – Food Processing – Class Schedule
Lecture
1. Properties of foods
2. Sensory quality
3. Sensory evaluation
4. Processing theory
5. Process control
6. Raw material preparation
SPECIAL MEETING IN SLC Room 214 5:00-6:30
1-27
7. Size reduction
8. Mixing and forming
9. Separation and concentration of food components
TEST #1 (Lectures 1-9)
2-10
10. Fermentation and enzyme technology
11. Irradiation
12. Processing using electric fields etc.
13. Blanching and pasteurization
14. Heat sterilization
15. Evaporation and distillation
16. Extrusion
SPRING BREAK -- NO CLASS
3-10 & 12
17. Dehydration
18. Baking, roasting and frying
TEST #2 (Lectures 10-18)
3-24
19. Dielectric, ohmic and infrared heating
20. Chilling and controlled- or modified-atmosphere storage and packaging
21. Freezing
22. Freeze drying, freeze concentration, coating and enrobing
23. Packaging – theory and environment
24. Packaging – materials and interactions
25. Filling and sealing of containers
26. Materials handling, storage and distribution
27. Waste management
28. Grand review
No class (Monday schedule)
4-30
Date
1-8
1-13
1-15
1-20
1-22
1-27
1-29
2-3
2-5
2-12
2-17
2-19
2-24
2-26
3-3
3-5
3-17
3-19
3-26
3-31
4-2
4-7
4-9
4-14
4-16
4-21
4-23
4-28