FDSC 4230

Unit Operations and Food Packaging

Course Description

Course information provided by the 2025-2026 Catalog.

This lecture course surveys unit operations, engineering/manufacturing principles, and materials common in the commercial processing and packaging of foods and beverages. The objective of this course is for students to understand common unit operations and packaging materials used to manufacture foods with consistency, quality, and safety.

Prerequisites REF-FA25/Corequisites REF-FA25 FDSC 4210. Corequisites: None.

Enrollment Priority REF-FA25 Enrollment limited to: Food Science students, and CAU-Cornell Dual Degree students (CAU section only).

Last 4 terms offered (None)

Outcomes REF-FA25

• Describe key unit operations in food processing.
• Be able to determine thermal processing parameters (D and z values) and understand their application in processing of foods and relationship to food safety.
• Identify the advantages, limitations, & food applications of different types of food packaging.
• Construct a process flow diagram with equipment details for a food product.
• Name principles of food manufacturing equipment design, based on an understanding of the basic elements of machine design and fabrication methods relevant to food applications.

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