1. Handbook
  2. Subjects
  3. Food Processing & Preservation

Food Processing & Preservation (FOOD30007)

Undergraduate level 3Points: 12.5On Campus (Parkville)

You’re viewing the 2019 Handbook:
Or view archived Handbooks


Year of offer2019
Subject levelUndergraduate Level 3
Subject codeFOOD30007
Semester 1
FeesSubject EFTSL, Level, Discipline & Census Date

The aim of this subject is to provide students with an understanding of the science and technology associated with the processing of materials of plant and animal origin into food and food products and their preservation by traditional and modern techniques. An integrated presentation embodying chemical, microbiological, nutritional and engineering aspects will be adopted. Practical exercises, demonstrations and site visits will provide experience in commonly applied technologies.

The content includes:

  • Basic unit and factory operations
  • Preservation and processing by: moisture control, application of heat, removal of heat, chemical additives, fermentation and emerging technologies
  • Food packaging
  • Science and technology of production of selected food products from plant and animal sources

Intended learning outcomes

On completion of this subject students should be able to:

  • Demonstrate an understanding of the principles and application of food processing and preservation technologies
  • Describe the technologies used to effect preservation
  • Describe the manufacture of a variety of foods and food products, including formulated and specialty foods as well as those within the main commodity groups
  • Understand the role of fractionation and manipulation of food components to produce new products or ingredients
  • Understand and evaluate the implications of processing and preservation methodologies on the physical, chemical, microbiological and nutritional quality of foods
  • Demonstrate an understanding of the basic unit and factory operations used in food processing
  • Evaluate processing technologies for their appropriate application

Generic skills

On completion of this subject students should have developed the following generic skills:

  • Skills in observation, critical analysis and report writing
  • An ability to derive, interpret and evaluate social, technical and economic information from a wide variety of sources
  • A capacity for independent critical thought, rational inquiry and self-directed learning and research
  • An ability to communicate effectively in both written and verbal forms

Last updated: 12 July 2019