Murat O. Balaban (Teaching and Advising)

Courses

FOS 4427 C. Principles of Food Processing.

Brief Description : Spring semester. 4 credits. 100% activity. Senior level required and core course for the Food Science Curriculum. Principles of processing of foods : cooling, heating, freezing, dehydration, irradiation, concentration, thermal processing, membrane operations. Includes 3 hrs lab/week. Integrates principles of engineering, mathematics, food microbiology and food chemistry to emphasize effects of processing conditions on the quality and safety of foods. Quantitative analysis of food processing operations and problem solving are emphasized. The class combines the concepts covered in class with the pilot plant lab sessions. Two plant trips per semester (6 food processing plants) familiarize the students with real-life, real-size food processing operations.

Syllabus

FOS 6428 C. Advanced Food Processing.

Brief Description : Fall semester, in odd years. 4 credits. 100% activity. Includes 3 hrs/week lab. This course covers advanced topics in food processing that are not covered in the undergraduate course. Reaction and enzyme kinetics, mass and heat transfer mechanisms and modeling, unit operations, process design and economics. A term project is required. Students visit food plants to analyze material & energy balances, operations, and familiarize with the chemistry, microbiology and quality of that product. A final report and a class presentation are required.

Syllabus

Teaching related Web sites

Last revised January 10, 2005

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