Introduction to Thermal Processing of Foods

This free online course begins by describing the effect of micro-organisms in food products, and the importance of certain bacteria in the processing of foods. You will learn about how thermal processing is used to increase the shelf life of food products. You will also learn about the validation of thermal processes including commercial sterilization and pasteurization.

The course goes on to explain the aseptic process and how it used to prevent harmful micro-organisms from entering into food packages. In this course, you will learn about the reproduction and growth of bacteria in foods, as well as about some harmful viruses and how they would affect food products if thermal processing techniques were not used.

This course concludes by explaining about the types of equipment used in thermal processing and the distinguishing factors between the major thermal processes that occur in the food industry. After completing the course, you will be able to explain the microbial processes that occur during the preparation of meat. You will also be able to deduce why some microorganims are generally not affected by thermal processing.