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ABE 568

ABE 568 - Food Safety Engineering

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:

Dr. Ali Demirci
231 Agricultural Eng. Bldg.
Phone: 863-1098
email: demirci@psu.edu

Grading:

Homework/Class presentations 30%
Midterm exams 40%
Project report/presentation 30%

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: combinationtreatments 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.