Thermal Processing of Foods Introduction | Free Online Course | Alison

Introduction to Thermal Processing of Foods

This free online course on thermal processing of foods takes you through different techniques used in food processing.

Food Technology
Free Course
This free online course on the thermal processing of foods will be of great help to students who wish to have a career in the food industry. The course explains the growth of micro-organisms in food products and the techniques employed in processing foods. By the end of this course, you will have a great understanding of the main equipment and techniques used by food technologists in the thermal processing foods.
  • Duration

    1.5-3 Hours
  • Certification

  • Publisher

  • Accreditation






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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.

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Learning Outcomes

Having successful completing of this course, you will be able to:

  • Explain the importance of bacteria in food processing 
  • Explain how some bacteria thrive in specific adverse condition and while some do not 
  • Discuss blancing as a pre-heat treatment applied to tissue systems of fruits or vegetables
  • Analyze how pasteurization destroys micro-organisms in milk without becoming sterile 
  • Explain how solid food products can be pasteurized in a more effective way
  • Explain the pasteurization of liquid food products using strict guidelines 
  • Discuss the government approved standards and requirement for good manufacturing practices 
  • Discuss the guidelines for milk pasteurization


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