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 Location
Session 1
Distance*
Wagga Wagga Campus
Session 2
Distance*
Wagga Wagga Campus
*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.
Subject information
Duration
Grading System
School:
Two sessions
HD/FL
School of Biomedical Sciences
Enrolment restrictions
Prerequisite(s)
FDS101
Learning Outcomes
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 2015 CSU Handbook was accurate at the date of publication: 01 October 2015. The University reserves the right to vary the information at any time without notice.