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Advanced Food Processing Technology (FOOD90007)

Graduate courseworkPoints: 12.5On Campus (Parkville)

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Overview

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Semester 2
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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:

  • Principles in food processing and preservation including factors influence food quality deterioration, food shelf life, and food processing methods
  • Food cleaning technology
  • Food homogenisation and emulsification
  • Food thermal processing technology: blanching, pasteurization and canning
  • Food concentration
  • Food drying/dehydration
  • Food freezing preservation
  • Food membrane processing
  • Food irradiation
  • Food extrusion
  • Food coating and encapsulationFood packaging: traditional and emerging packaging technology
  • Food Eelectromagnetic energy based heating
  • Meat analogues processing
  • Food 3D printing

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:

  • Enhanced comprehension of the science and technology associated with food processing and preservation
  • Efficiency in observation, critical analysis and report writing
  • An ability to derive, interpret and evaluate social, technical and economic information from a diverse origins
  • A capacity for critical thinking, logical inquiry and self-guided learning and research
  • Proficiency in clear and persuasive communication through both written and oral mediums

Last updated: 8 November 2024