New Ecampus Course

FST 327 – Introduction to Sustainable Food Processing – 3 credits

This new course uses a systematic approach to discuss the key topics in sustainable food processing and manufacturing by focusing on environmental sustainability. Five major parts are covered in this course.

  1. Principles and assessment of sustainable food processing;
  2. Emerging food processing technologies and packaging that are energy efficient and environmentally friendly;
  3. Strategies to improve sustainable processing and manufacturing in 6 different food sectors, including dairy, meat, seafood, fresh-cut fruit and vegetables, beverage and food grain;
  4. Sustainable manufacturing operations by focusing on water and energy conservation, waste reduction, and byproduct utilization;
  5. Principles of sustainable food supply chain and sustainable cold chain.
Dr. Yanyun Zhao introduces course FST 327 – Introduction to Sustainable Food Processing