|
Week # |
Topic |
| 1 | Microbial world |
| 2 | Intrinsic and extrinsic parameters for microbial growth Overview of foodborne pathogens |
| 3 | Good manufacturing practices (GMP) Sanitary standard operating procedures (SSOP) Hazard analysis and critical control points (HACCP) |
| 4 | The roles of engineering, plant layout, construction materials, equipment design, and cleaning-in-place (CIP) |
| 5 | Monitoring the process: Thermometers, thermocouples, pressure gauges, relative humidity meters, flow meters, continuous data acquisition systems. First Midterm (Oct 1) |
| 6 | Predictive microbiology and modeling |
| 7 | Microbial inactivation kinetics Study Day (Oct 15) |
| 8 | Conventional and novel detection/enumeration methods |
| 9 | Conventional and novel processing methods Chemical treatments Thermal processing |
| 10 | Aseptic processing Irradiation High hydrostatic pressure |
| 11 | Pulsed electric heating Ohmic heating Pulsed UV-light sterilization Ozonation, etc. |
| 12 | Emergency contingency plans Recall responsibilities, procedures, and consequences |
| 13 | Second Midterm (Nov 23) Thanksgiving Holidays (Nov 24-26) |
| 14 | Current responsibilities and regulations (State and Federal) for food safety; The role of the FDA and USDA/FSIS; Current topics such as bio-terrorism and recent food safety issues and solutions. |
| 15 | Project presentations |
| 16 | Final Exam Week |
Semester Project: Develop a HACCP plan for production of a food product and design the processing method(s) at the critical control point(s) as well as monitoring strategies.
Class Time: W 4:40 - 5:30 PM in 106 Agricultural Engineering Building
R 4:40 - 6:30 PM in 106 Agricultural Engineering Building
Instructor: Grading:
Dr. Ali Demirci Homework/Class presentations 30%
231 Agricultural Eng. Bldg. Midterm exams 40%
Phone: 863-1098 Project report/presentation 30%
e-Mail: demirci@psu.edu
Academic integrity, as defined by University Faculty Senate Policy 49-20, is the pursuit of scholarly activity free from fraud and deception and is an educational objective of this institution. Academic dishonesty includes, but is not limited to, cheating, plagiarizing, fabricating of information or citations, facilitating acts of academic dishonesty by others, having unauthorized possession of examinations, submitting work of another person or work previously used without informing the instructor, or tampering with the academic work of other students.
Recommended Reading Sources
Corlett, D.A. 1998. HACCP user's manual. Aspen Publishers, Gaithersburg, MD.
Imholte, T.J. 1984. Engineering for food safety and sanitation : a guide to the sanitary design of food plants and food plant equipment. Technical Institute of Food Safety, Crystal, MN.
Jay, J.M. 2000. Modern food microbiology. 6th ed. Aspen Publishers, Gaithersburg, MD.
Leistner, L. and Gould, G. W. 2002. Hurdle technologies : combination treatments for food stability, safety, and quality. Kluwer Academic/Plenum Publishers, New York, NY.
Lelieveld, H.L.M. 2003. Hygiene in food processing. CRC Press, Boca Raton, FL.
Marriott, N.G. 1999. Principles of food sanitation. 4th ed. Aspen Publishers, Gaithersburg, MD.
McKellar, R.C. and Lu, X. 2004. Modeling microbial responses in food. CRC Press, Boca Raton, FL.
McSwane, D.Z., Rue, N., and Linton, R. 1998. Essentials of food safety and sanitation. Prentice Hall, Upper Saddle River, NJ.
Nestle, M. 2003. Safe food : bacteria, biotechnology, and bioterrorism. University of California Press, Berkeley, CA.
Novak, J.S., Sapers, G.M., and Juneja, V.K. 2003. Microbial safety of minimally processed foods. CRC Press, Boca Raton, FL.
