FDST 2033 - Food Preservation

Description
In this course, students will learn about the tradition of canning and preserving, how to get started, deciding what to can and preserve, the various methods of canning and preserving (such as freezing, canning, drying, smoking, etc.), water bath and pressure canning, tools of the trade, as well as how to make jams and jellies, condiments, and even your own beverages. In addition to all this, you will learn how to preserve herbs, meats, and seafood, and can and preserve for special diets, such as those following low salt, low or no sugar, and sulfite-free.

Pre-Requisite
Completion of FDST 1013 and FDST 1013 with a grade greater than or equal to C.

3 Credit Hour(s)

Contact Hours
75 lab hours

3.75 Faculty Load Hour(s)

Semesters Offered
Fall

ACTS Equivalent
N/A

Grade Mode
A-F

Learning Outcomes
Students completing this course will be able to:

Explain seasonality and local food sourcing principals
Identify the unit operations required to produce a particular food product
Apply food science to control and assure food quality
Identify principles and practices of food processing
Describe the effects of food processing on food quality
Apply food science to solve practical real-world problems
Recognize current issues in the food industry
Identify government regulations pertaining to food manufacturing
Demonstrate waste utilization and waste management during food processing
Describe the properties and uses of food packaging materials

General Education Outcomes Supported

Students develop higher order thinking skills.
Students demonstrate information literacy.

Standard Practices
Topics list

Introduction of Food Preservation
- ickling
- Fermentation
- Curing
- Jams, jellies and preserves
Fermentation
- Lacto Fermentation
- Pickles
- Straight Fermentation
- Shoya
Curing
- Gravlox
- Prosciutto
Jams, Jellies and Preserves
- History of use
- Regional
- International

Learning activities

Prepare the basic ingredients for food preservation
Prepare basic jams, jellies and preserves
Explain the structure of each
Describe the process of fermentation and its uses
Describe how to produce food items through fermentation
Describe how to cure meat and seafood
Describe how t make vinegars, soy sauce, pickles and other items through fermentation
Describe how to make quick pickle and other ways to preserve food

Assessments

Lab competency based learning activities including daily participation
In class worksheets to facilitate participation
Oral presentation on the history of regional food preservation
Assignments including weekly quizzes that are multiple choice and short answer
Final written exam with questions that are multiple choice, fill in the blank and short answer
Final lab practical including ingredient ordering, recipe scaling, sensory evaluation and recipe execution

Grading Guidelines

A = 90-100 B= 80-89.9 C=70-79.9 D=60-69.9 F=0-59.9