Genesee Course Listing
Official Course Information
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Food Processing Technology Courses:
FPT101 - Introduction to Food Processing Technology
Catalog Description: Introduces students to the basic principles of food science including chemical, physical and microbiological properties of food as well as technology used to create safe, nutritious and abundant supplies of food. Food processing and unit operations will be covered as a foundation for upper level work; field trips to food processing businesses will support classroom work.
FPT102 - Food Safety, Sanitation & Hazard Analysis
Catalog Description: Provides information on procedures to control biological, chemical and physical hazards and assure the safety of foods. Topics include discussions on the regulatory environment that govern food safety within the United States, different hazards in foods, Good Manufacturing Practices (GMP), prerequisite programs, third party audits, Hazard Analysis Critical Control Point (HACCP) and the application of current technologies in reducing incidences of foodborne illness.
FPT201 - Unit Operations in Food & Dairy Processing
Catalog Description: Provides an integrated introduction to the principles of food processes that are used to preserve and change the physical properties of food. Specific processes include cooling, freezing, heat processing, concentration, dehydration, fermentation, high pressure, irradiation and packaging. A strong focus will be on unit operations that exist within the dairy industry and how milk changes throughout these processes.
FPT205 - Analytical Methods & Labeling of Food
Catalog Description: Introduces basic analytical techniques for microbiological, chemical, and sensory properties of food. Emphasis will be on common technologies employed by the food processing industry and examination of selected properties of food commodities and how processing and preparation of food affect these properties. Labeling of food will be discussed. Three lecture hours; three lab hours.