The FSHN-PPP hosts many classes in the Department of Food Science & Human Nutrition and the College of ACES. Several classes meet solely in the facility, while others are lecture based with hands-on modules in the pilot plant. Select details for each class are below, complete information is available on the Academic Catalog.
Introductory course for students in Food Science (FS) focused on student learning and success, current issues, and opportunities and careers in the field of food science. In addition, students will learn about how to enhance their learning strategies. Students are provided a tour of the pilot plant.
Students are provided a demonstration of a food processing technology in the pilot plant.
Problems involved with procurement, harvesting, handling, and storage of fruits, vegetables, cereal grains, dairy products, red meat, poultry, fish, and eggs for the food-processing industry. Students utilize the pilot plant, product development kitchen, and food analysis laboratory.
Consideration, through experimentation, of properties of bacteria, yeasts, molds, and actinomycetes important to industrial processes; exploration of methods of control of microbial processes in industry and sanitation. Students utilize the pilot plant for a food fermentation experiment.
Laboratory course for FSHN 461. Includes labs on blanching, pasteurization, sterilization, freezing, freeze drying, dehydration (tray drying, drum drying and spray drying), evaporation, and extrusion; discussion and labs. Students setup and run equipment in pilot plant each week, followed by group reports on findings.
Explores the research, science and technology of the production of safe, high quality beverages through the application of food chemistry, food microbiology, and food processing principles. Students explore various beverage processing techniques in the pilot plant.
Principles of food product development: target market evaluation, concept development and presentation, formulation, manufacturing, packaging, product costs, pricing, safety, and marketing. May include a product in accordance with Institute of Food Technologists national competition guidelines. Products will be unveiled and presented for faculty evaluation. Students have access to pilot plant and product development kitchen facilities to assist in developing their product.
Principles of bioprocess engineering applied to food and agricultural products: material balances; fluid flow; heat and mass transfers; drying; evaporation; fermentation; distillation; process simulation. Students are provided a tour of processing equipment discussed in class.
Industry-submitted and sponsored design projects which utilize principles of design, engineering analysis and functional operation of engineering systems. Design teams develop concepts, evaluate alternatives, model and analyze solutions, and build and test a final product. Emphases on communication skills, technical writing, and interaction with industry representatives. Students have access to the pilot plant to complete relevant design projects.
Integrates principles of animal nutrition with various aspects pertaining to pet food and animal feed manufacturing. Topics discussed in this course include processing technologies (e.g., extrusion, retorting, baking) involved in the manufacturing of pet foods and animal feeds, principles of diet formulation and nutritional guidelines, and an overview of regulatory affairs, quality control, and good manufacturing practices. Students utilize pilot plant facility for demonstration and examination of retort and extrusion processes.
Basic principles of plant growth and development as they apply to the production, marketing, and utilization of fruits, vegetables, and ornamental plants. Students utilize the pilot plant for demonstrations of equipment discussed in class.
The science and art of growing vegetables and the connection between gardening and food. Topics include nutrient and pest management, history, folklore, growing requirements, and quality characteristics of vegetables. Students complete hands-on activities related to common vegetable processing and preservation techniques.
Solution of a real-world design problem: development, evaluation, and recommendation of alternative solutions subject to realistic constraints that include most of the following considerations: economics, environment, sustainability, manufacturability, ethics, health and safety, society, and politics. Students have access to the pilot plant to complete relevant design projects.
This is a practical course that focuses on the principles of organic food production. Topics covered include the history of organic agriculture, cultural and biologically based management that enhances soil function and the provision of ecosystem services. Short lecture materials are integrated with hands-on activities at the Sustainable Student Farm and field trips to local farms. Each week, students will learn different components of an Organic Management Plan and will have the opportunity to outline a plan for a specific production area of the Sustainable Student Farm.