|
|
Food Packaging and Processing Research |
|
An emphasis in food processing and packaging allows graduate students in food science and technology to use many of the specialized disciplines of food science in practical applied and basic research. Principles of food engineering, food microbiology, and food chemistry are combined in the food processing and packaging program. Students are engaged in such unit operations as thermal processing, aseptic processing, computer data acquisition and control, dehydration, modified atmosphere packaging, filtration, sanitation, and nondestructive evaluation methods. Students have the opportunity to determine how processing and packaging affects the foods we produce and to investigate new methods of food processing and packaging.
Sous-vide processing,
Aseptic processing,
Aseptic packaging,
Modified atmosphere packaging,
Nondestructive package inspection,
Shelf-life extension of food products,
Product development,
Product/ package interactions,
Innovative processing methods,
Appropriate technology for developing countries
|
|
|
