Phone: 614-688-4219

Email: culbertson.34@osu.edu

Course address: http://carmen.osu.edu (password protected)

Office Hours: We hold virtual office hours for online students during a live chat which we hold every week. Chats last around an hour. The chat times will be determined once student schedules are considered.

Course Description:

Training in food processing and unit operations at the introductory level.

Online Registration begins the 2^nd week of December 2006!

Objectives:

After completing this course, the participants will be able to:

- recognize and identify basic food science concepts and terminology used by professionals in the nutrition, foods, foodservice and food science fields.

- understand the multiple technologies used in the preservation of food.

- understand the concepts related to unit operations.

- understand basic processing flow for various commodities such as milk, meat, fats and oils, and cereal grains.

- understand selected laws and regulations pertaining to food processing.

Textbooks and other required materials:

1) Food Science, 5^th edition by Potter and Hotchkiss; Chapman and Hall Publishers, New York. ISBN 0412064510

Grading: The courses are offered for Continuing Education Units (CEUs). CEU courses are graded on a Pass/Fail system. We will administer two take home exams to students at approximately 5 week intervals. These are similar to traditional exams, but are given on an honor system for food industry professionals taking the course for Continuing Education Credits (CEUs). The exams are emailed to students.

Course Organization:

The course is divided into 9 units which students complete in an independent fashion. Individuals are issued OSU credentials so that they can access the CARMEN course site and review the course materials which are online. As a group, we have weekly live chat sessions which last for 1-2 hours and are hosted by the professor. Email is the preferred form of communication and students are encouraged to contact the professor at any time.

Program Outline:

Section 1:

1 Unit Operations in Food Processing

2 Quality Factors in Foods

3 Food Deterioration

Section 2:

4 Heat Preservation of Foods

5 Cold Preservation and Processing

6 Food Dehydration

Section 3:

7 Irradiation and Ohmic Processing

8 Milk Processing, Fermentation, Meat Processing

9 Fat and Oil processing, Cereal grain and legume processing