91252 Food Processing
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Credit points: 6 cp
Result type: Grade and marks
Requisite(s): 91251 Foundations of Food Science
These requisites may not apply to students in certain courses.
There are course requisites for this subject. See access conditions.
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.
Subject learning objectives (SLOs)
Upon successful completion of this subject students should be able to:
| 1. | Understand how food processing can be used to enhance the shelf-life, nutritional quality, and sensory qualities of food. |
|---|---|
| 2. | Be able to carry out industry standard analysis that are used to assess processed foods. |
| 3. | Understand the infrastructure and engineering used for industrial scale production of foods. |