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
Heat is a fundamental element in the food toolkit, playing a pivotal role in enhancing product quality, extending shelf life, ensuring commercial sterility, and preserving essential nutrients.
In this course, you will explore the thermal technologies of thermization, pasteurization, ultra-pasteurization, sterilization, aseptic processing, and refrigeration. You will then navigate through the steps that typify each operation and practice the calculations that are used to establish industry values. By identifying key process parameters, you'll not only assess efficiency rates but also establish connections to overall food safety measures, making the knowledge immediately applicable to real-world scenarios.
Key Course Takeaways
- Analyze the theory and practical applications of thermal processing systems
- Evaluate factors that affect the efficiency of each system
- Demonstrate an understanding of fundamental and advanced technologies used in the industry
- Apply formulas to calculate safety thresholds and optimal values
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How It Works
Course Length
2 weeks
Effort
6-8 hours per week
Format
100% online, instructor-led
Course Author
Hanyu Chen
Postdoctoral Researcher
Cornell's College of Agriculture and Life Sciences
Postdoctoral Researcher, Department of Food Science, Cornell's College of Agriculture and Life Sciences
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
Get It Done
100% Online
100% Online
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