Principles of Freezing and Frozen Food Processing Course
Principles of Freezing and Frozen Food Processing Course was held Oct. 23 - 24th, 2007, Buehler Alumni Center, AGR Room, UC Davis. The next course is not scheduled at this time.
This intensive short course is designed to cover the fundamentals of freezing, teach and illustrate effective methods of preparing and freezing specific commodities, and survey contemporary technology and information essential to the frozen food industry. The appropriate use of freezing technology ensures the economical production of superior quality frozen foods. This course helps you avoid costly mistakes while providing a thorough discussion of the principles of freezing and refrigeration systems; raw material handling and freezing techniques for vegetables, fruit, meat, fish,shellfish, and ice cream products; blanching and enzymes; packaging and storage of frozen foods; microbial standards and sanitation; and environmental concerns and regulations. The workshop also includes hands-on demonstrations designed to dramatically illustrate freezing concepts, proper freezing techniques and the effects of temperature control during distribution and retail operations.