Dr. Hanyu Chen is a postdoctoral research associate in the Department of Food Science and Technology at Cornell University. Hanyu received her Ph.D. and M.S. degrees in Food Science from Cornell University, with concentrations in Food Engineering, Microbiology, and Applied Economics and Management. She also received her B.S. degree in Chemical and Biological Engineering from Rensselaer Polytechnic Institute. Hanyu’s research focuses on integrating chemical engineering, food microbiology, and product innovation to illuminate opportunities to enhance the safety, quality, and overall sustainability of agri-food systems. Her key research interests include: 1) Novel processing technologies to maintain freshness, improve quality and safety, and reduce loss in agri-food supply chain; 2) Efficient value-added processing of agri-food products and waste valorization leveraging cloud computing systems; and 3) Effective microbial control and microbiome modulation in production environment to ensure food safety and reduce chemical footprint.
Course Overview
Whether you're an aspiring chef or food scientist, or simply curious about what happens in the kitchen and the factory that creates your favorite foods, in this course, you will explore the operations of the food processing industry. You'll have the opportunity to examine the design and construction of commercial food processing equipment, the principles of machine and facility design, process controls, sanitation practices, and the art of food packaging.
As you delve into the applications of traditional and emerging facility procedures, technologies, and planning, you will discover how industry professionals navigate the many options and decisions required for the development of a successful food processing facility and put control mechanisms in place to keep operations running efficiently. You'll also gain a deeper understanding of the best ways to verify the effectiveness of sanitation and CIP (cleaning in place) schemes, which are key to ensuring safe, healthy products. Finally, you will evaluate the purpose and optimization of food packaging for various products.
Key Course Takeaways
- Identify materials used in the construction of food processing equipment
- Evaluate selection and design choices for equipment and facilities in food processing
- Describe types of process controls and sensors that inform management decisions
- Explain sanitation and CIP protocols in a food processing plant
- Explore food packaging categories and analyze food marketing strategies
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How It Works
Course Author
Who Should Enroll
- Aspiring food scientists and engineers
- Food research and development specialists
- Food packaging and manufacturing professionals
- Food plant managers and production workers
- Maintenance technicians and managers
- Sanitation specialists
- Biologists, microbiologists, chemists, and engineers
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