FDS308 Food Technology (16)
CSU Discipline Area: Chemistry (CHEMI)
Duration: Two sessions
Abstract:
This subject considers the technology of the major processes of food preservation in depth and also deals with the composition, manufacture and quality control of a number of important solid and semi-solid and liquid foods.
+ Subject Availability Modes and Locations
| Session 1 | |
|---|---|
| Distance * | Wagga Wagga | Session 2 |
| Distance * | Wagga Wagga |
*This subject offering contains a residential school. Please view following information for further details.
Continuing students should consult the SAL for current offering details: FDS308
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
Prerequisite(s):
Objectives:
Upon successful completion of this subject, students should:
- 1. Demonstrate an understanding of heat processing of liquid and solid foods using canning, pasteurisation and ultrahigh temperature methods
- 2. Know the basis and technology of aseptic packaging
- 3. Describe the process of concentration and drying of liquid and solid foods
- 4. Know the application of food preservation by freezing
- 5. Explain the nature of milk and the major processes used in its preservation and marketing
- 6. Describe the processes used in extraction, purification and processing of fats and oils
- 7. Know the methods of production of fruit juices and carbonated beverages
- 8. Demonstrate a basic understanding of the technology of fermented beverages
- 9. Know the composition and structure of meat
- 10. Evaluate the process of conversion of muscle to meat
- 11. List and explain the causes of major quality defects of meat
- 12. Describe processes used for the freezing, curing and smoking of meat and for sausage making
- 13. Be able to calculate Fo value and apply the concept to control of botulism in canned products
- 14. Know the composition and structure of the principle cereal grains
- 15. Describe the processes used to clean and mill cereal grains
- 16. List and discuss methods of bread and biscuit baking and the role of leavening agents, flour components and additives in the process
- 17. Demonstrate knowledge of the processes used for the milling of oats, rice and maize and manufacture of breakfast cereals
- 18. Learn the properties of starch and its uses in the food industry
- 19. Evaluate the major causes of losses of fruits and vegetables post-harvest
- 20. Know the basis and technology of fruit and vegetable preservation
Syllabus:
The subject will cover the following topics:
Module 1: Introduction to Food technology
Topic 1 Heat Processing
Topic 2 Concentration Processes
Topic 3 Food Dehydration
Topic 4 Freezing of Food
Module 2: Liquid processing
Topic 1 Milk and Dairy technology
Topic 2 Technology of Fats and Oils
Topic 3 Technology of Fruit Juices and Carbonated Non-alcoholic Beverages
Topic 4 Technology of Alcoholic Beverages
Module 3: Meat technology
Topic 1 Overview of the Australian meat industry
Topic 2 Structure and properties of muscle
Topic 3 Conversion of muscle to meat
Topic 4 Spoilage of fresh meat
Topic 5 Freezing and frozen storage of fresh meat
Topic 6 Meat curing
Topic 7 Smoking of meat
Topic 8 Sausage manufacture
Module 4: Technology of cereals
Topic 1 Cereal crops: production and uses
Topic 2 Structure and chemical composition of cereal grains
Topic 3 Wheat flour milling
Topic 4 Property, quality and uses of wheat flour
Topic 5 Technology of bread baking
Topic 6 Technology of biscuits
Topic 7 Processing of oats, maize and rice
Topic 8 Breakfast cereals
Module 5: Technology of fruits and vegetables
Topic 1 Composition of fruits and vegetables
Topic 2 Physiological and biochemical changes in post harvest fruits and vegetables
Topic 3 Post harvest losses of fruits and vegetables and their minimization
Residential School
This subject contains a compulsory 6 day residential school.
The subject will contain a total of six days of residential school consisting of a three day practical component and a three day industry tour. The purpose of the residential school is to provide students with hands on experience in a factory setting as well as providing an opportunity to view a range of different food processing factory facilities.
The information contained in the 2013 CSU Handbook was accurate at the date of publication: 24 April 2013. The University reserves the right to vary the information at any time without notice.