Introduction to Food Chilling and Freezing

Chilling and freezing are two widely used processes in the production of foodstuffs.  Although chilling and freezing processes are energy-intensive, they are critical to ensure food product safety and quality.  This course is your opportunity to develop a foundational understanding of both the science and practices associated with food chilling and freezing processes.  In addition, this course will discuss methods for improving the performance of food chilling and freezing systems.  Method for predicting food chilling and freezing times will be introduced.

Practice Area: Advanced Processes

Past Dates

Would you like to take this course when it’s offered next?

More Advanced Processes Courses

Combustible Dust Safety: General Hazards and Code Compliance

Chemical Processing: Essentials for the Non-Chemical Engineer

Successful Laboratory Design: Grass Roots, Renovations, and Relocations

View All Advanced Processes Courses