This free online course will begin by introducing you to microbial growth in foods and the potential impact of bacteria and viruses in food products. You will learn about blanching as a pre heat treatment applied to tissue systems of fruits or vegetables. You will also learn about how solid food particles can be pasteurized in different ways.

This Alison course then explains the stages of thermal processing establishment, the temperature distribution test and the factors that are considered for the heat penetration test. The course goes on to discuss in detail the effect of microorganims on food products, and and the factors that affect the microorganisms growth. In this course, you will learn about how to determine the activation energy and maximum temperature storage of food materials.

Finally, you will learn about aseptic process as a continuous thermal process that is used in the food processing industry. This course explains how microwave techniques were originaly designed for military use and were later deployed for industrial use. You will learn about extrusion as a process of central importance and widespread application in the food industry. You will also learn about 3A sanitary standards and other regulatory standards in the food processing industry.