Fruit and Vegetable Processing

Outreach efforts are directed to promote the economic growth and vitality of Michigan plant products producers and processors. Faculty focus on optimizing design of nutraceutical processing as well as value-added processing of asparagus, beans, and grape and blueberry by-products.

The department offers an annual short course certification program, Better Process Control School (BPCS). This USDA approved workshop offers intensive technical training to professionals in the processing industries. Topics covered include:

  • Microbiology of Thermally Processed Foods
  • Food Container Handling
  • Food Plant Chlorination/Sanitation
  • Records for Production Protection
  • Principles of Thermal Processing
  • Process Room Instrumentation, Equipment and Operation

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Contact:

Kirk Dolan, Associate Professor
Food Science and Human Nutrition 
G.M. Trout FSHN Building
469 Wilson Rd, Room 135B
Phone: (517) 353-3333
Fax: (517) 353-8963
E-mail: dolank@msu.edu

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