Plant Food Products (FOOD90035)

The food we eat plays a significant role in human well-being in order to keep pace with a fast-moving society. Cooking from raw materials on a daily basis at the household level in order to meet the human dietary requirements of nutritious and healthy food is far from reality; for this reason the food industry has grown to be one of the largest industries in the world.

In order to meet the food demands of an ever-increasing human population and nutritional composition of raw food materials, the need for food professionals who understand the science behind the sustainable processing and supply of food along with the right balance of nutrition and food safety has never been greater.

This subject will provide students with an advanced understanding of the processing and preservation of grain, fruit and vegetable produce into food products through an integrated approach of science and technology. Students will study and connect with the origin of plant-based food produce, the original chemical and nutritional composition, food technology, changes in the nutritional profile during processing and preservation, and future changes to the food industry.

Students will understand the deep connection between food and processing at national and international level; the science behind processing and the quality maintenance of the processed products. Students will develop skills in critical-thinking, analysing and applying interactions of chemical compositions of plant produce and applied technology to achieve desired processed food products; understanding the international food market through practical exercises; industry visits; discussion; written review and examination.

The subject will include topics such as:

• The variety of plant-based produce, the chemical and nutritional composition of plant-based produce
• Pre-processing handling of plant produce
• Cereal and legumes processing technology
• Fruit and vegetable processing technology
• Quality assurance
• The future challenge of producing and processing sufficient and quality food