The approach to teaching the concepts of food processing to the
undergrad- uate food science major has evolved over the past 40 years.
In most under- graduate food science curricula, food processing has been
taught on a commodity basis. In many programs, several courses dealt
with processing with emphasis on a different commodity, such as fruits
and vegetables, dairy products, meat products, and eggs. In most
situations, the emphasis was on the unique characteristics of the
commodity and very little empha- sis on the common elements associated
with processing of the different commodities. Quite often the
undergraduate student was allowed to select one or two courses from
those offered in order to satisfy the minimum standards suggested by the
Institute of Food Technologists. The current 1FT minimum standards
suggest that the undergradu- ate food science major be required to
complete at least one food processing course. The description of this
course is as follows: One course with lecture and laboratory which
covers general characteristics of raw food materials, principles offood
preserva- tion, processing factors that influence quality, packaging,
water and waste management, and sanitation. Prerequisites: general
chemistry, physics, and general microbiology.