FST3840 · Food processing

Overview

Processed foods are increasingly popular around the world owing to their convenience, extended shelf life, and palatability. This unit introduces you to food processing principles that group physical food processes into basic unit operations such as fluid flow, heat transfer, drying, evaporation, contact equilibrium processes, mechanical separations, size reduction and mixing. After this, the unit expands on various processing techniques that transform raw materials into foods that are safe (chemically and microbiologically), nutritious, convenient and attractive to consumers. You will gain a theoretical and practical understanding of the techniques used in the processing of various food groups. You will become familiar with the physical processes and equipment used in processing of various food groups.

Offerings

Assessment

The Handbook lists an examination for this unit.

Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.

Requisites

The Handbook lists no prerequisite, corequisite or prohibition for this unit.

Learning outcomes

1. Demonstrate theoretical and practical knowledge of the various processing technologies that are used to transform raw materials into nutritious, safe and attractive food products;
2. Demonstrate knowledge of food processing equipment;
3. Explain the scientific basis of the various food processing unit operations;
4. Select the appropriate processing techniques for different foods;
5. Assess the effects of various processing techniques on food quality, safety and nutrition;
6. Keep up to date with new and emerging technologies in food processing;
7. Demonstrate advanced scientific report writing skills.

Workload

• One one-hour lecture • One one-hour workshop and • Equivalent to one-hour supported independent study per week, plus • 27 hours of laboratory work and presentation time per semester

Student experience, not official rules. Nothing here changes what the Handbook says.