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Food Processing (FOOD90007)

Graduate courseworkPoints: 12.5On Campus (Parkville)

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Overview

Year of offer2019
Subject levelGraduate coursework
Subject codeFOOD90007
Campus
Parkville
Availability
Semester 2
FeesSubject EFTSL, Level, Discipline & Census Date

Preservation techniques (physical, chemical and biological) and applications, including reference to legal requirements, and processing operations (including the principles of the process, factors influencing the selection of equipment and the effect on the food and food components) selected from the following:

  • Factory services
  • Cleaning
  • Separation and clarification
  • Conveying
  • Mixing and blending
  • Homogenisation
  • Standardisation
  • Heating
  • Concentration
  • Drying/dehydration
  • Freezing
  • Membrane processing
  • Diffusion techniques
  • Extrusion
  • Packaging
  • Emerging technologies

Intended learning outcomes

The objective of this subject is to provide students with an understanding of the science and technology associated with the processing and preservation of foods by traditional and modern techniques.

On completion of this subject students should be able to:

  • Demonstrate an understanding of the principles and application of food processing and preservation technologies
  • Understand and evaluate the implications of processing and preservation methodologies on the physical, chemical, microbiological and nutritional quality of foods
  • Describe the technologies used to effect preservation
  • 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:

  • A greater in-depth understanding of the science and technology associated with food processing and preservation
  • 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: 3 April 2019