Lectures

2009

Please note: lab powerpoints have been moved to the "labs" page.

2009 Syllabus

Course Introduction 2009
Audio Introduction 2009

Product Types
Audio

Raw Materials
Audio

Chemistry 1
Audio 1
Audio 2

Chemistry 2
Audio 1
Audio 2

Non-Meat Ingredients
Audio
Audio
Audio

Product Project

Thermal Processing
Audio (MP3)

HACCP
Audio
Audio (cont)
Fact Sheet (PDF)
Food Safety, Pillsbury (PDF)
Food Safety, Tomerlin (PDF)
Implementation (PDF)
Inspection (PDF)
Walls (PDF)

Listeria Control -Processing
Audio (MP3)

Listeria Control - Sanitation
Audio (2007)
Listeria Intervention (PDF)
Peroxyacids (PDF)
High Pressure (PDF)
Listeria Intervention 2 (PDF)
Listeria Interventions 3 (PDF)
Post Packaging (PDF)
Antimicrobial (PDF)
Listeria Interventions 4 (PDF)
Post Lethality (PDF)

2008

Spices and Seasoning 2008
Audio (MP3)

Least Cost Formulation
Audio 2008 (MP3)
Bind Values (PDF)

Chilling RTE ProductsPresentation not available
Audio (MP3)

Food Service and Demand, Tim Lawlis, Bob Evans Same powerpoint as 06
Audio (MP3)

Recalls
Audio (MP3)

Corporate New Product Development, Steve Garber, Bob Evans presentation for 2007
Audio (MP3)

Troubleshooting
Audio (MP3)
part of the audio file for this lecture is missing

Product Show Results and the Issues Facing the Meat IndustryAll of the information is important for the final!!

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