91252 Food Processing

Description

Virtually all foods produced and consumed are processed in some way, even ready to eat whole foods are processed to facilitate distribution, shelf-life and safety. This subject examines the physiochemical and biochemical transformations that occur during food processing and the effect they have on nutritional and sensory qualities, shelf-life, and safety of the final product. The subject specifically focuses on food processing to (1) modify the structure of foods, (2) improve the preservation and shelf-life (3) improve the nutritional quality and (4) improve the sustainability of food products. Students are introduced to a variety of tests that are used in the food and beverage sector to test the properties of products and assess the impact of different food processing approaches. The practical component of this subject develops troubleshooting and analytical skills that are applicable across the food and beverage sector.