The approach to teaching the concepts offood processing to the undergrad uate food science
major has evolved over the past 40 years. In most under graduate food science curricula food
processing has been taught on a commodity basis. In many programs several courses dealt with
processing with emphasis on a different commodity such as fruits and vegetables dairy
products meat products and eggs. In most situations the emphasis was on the unique
characteristics of the commodity and very little empha sis on the common elements associated
with processing of the different commodities. Quite often the undergraduate student was allowed
to select one or two courses from those offered in order to satisfy the minimum standards
suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest
that the undergradu ate food science major be required to complete at least one food processing
course. The description of this course is as follows: One course with lecture and laboratory
which covers general characteristics of raw food materials principles offood preserva tion
processing factors that influence quality packaging water and waste management and
sanitation. Prerequisites: general chemistry physics and general microbiology.
