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Semester 2 - Dual-Delivery
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Plant-based foods are the most important source of energy and micronutrients in the human diet. Over 200 species of plant are farmed and are processed to varying degrees for human consumption and Australian agriculture has a tradition of thousands more.
The challenge is to meet the food demands of an increasing human population and to maintain the nutritional composition of raw food materials. Thus, 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.
Students will understand the connection between food quality and processing; 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; 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
Intended learning outcomes
The objective of this subject is to provide students with an advanced understanding of the science and technology associated with plant-based food processing and the interaction of ingredients and climate change affecting the food industry. On completion of this subject, students should be able to:
- Interpret the interactions of ingredients of plant-based produce and their functional role during processing
- Describe how the quality of plant food products is assured through the food processing chain
- Interpret the demand of certain types of processed food products based on the production of food products and ingredients of plant origin with technological advancement to the future
- Perform experiments to demonstrate how composition and processing techniques affect the structure and quality of food
Students will also develop the following generic skills:
- A deep understanding of the plant origin products processing
- Skills in independent critical thinking, analysis, review and report writing
- Effective written and oral communication skills
- Capacity for independent critical thought, rational inquiry and self-directed learning and research
- Capacity for creativity and innovation, through the application of skills and knowledge
- Develop the ability to work as a team member
- An ability to derive, interpret and evaluate social, technical and economic information from a wide variety of sources
Last updated: 3 November 2022