FDS101 Food Processing (8)
Abstract|
This subject provides an overview of the food processing industry. Major methods of food preservation including drying, refrigeration, pasteurisation and sterilisation are introduced and compared. The subject introduces students to issues such as food safety and nutrition, causes and control of food poisoning and spoilage, diet and health, food laws and regulations, as well as the manufacture of some of the common food products.
Students will be required to attend a 4 day residential school as part of this subject to complete practical exercises. |
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+ Subject Availability Modes and Location
| 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: FDS101
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
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Subject information| Duration | Grading System | School: |
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| One session | HD/FL | School of Biomedical Sciences |
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Assumed Knowledge|
Students are assumed to have a foundation level understanding of chemistry
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Learning OutcomesUpon successful completion of this subject, students should:
- be able to explain the need for food in living organisms
- be able to explain the major constituents of food and their functions
- be able to explain the major causes of food poisoning and spoilage
- be able to design a HACCP system for the production of a food product
- be able to explain the major processes used in food preservation
- be able to use the concepts of mass and energy balance in food formulation
- be able to explain the concepts of cleaning and sanitation in the food industry
- be able to explain the basic requirements of food packaging
- be able to demonstrate an understanding of legislations relevant to food industry
- be able to demonstrate high levels of academic communication and team working skills
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SyllabusThe subject will cover the following topics:
- Topic 1: Food technology - A long history
- Topic 2: Composition and nutritional value of foods
- Topic 3: Food poisoning and spoilage
- Topic 4: Principles of food preservation
- Topic 5: HACCP
- Topic 6: Manufactured foods and drinks
- Topic 7: Sensory aspects of food
- Topic 8: Changes in foods during processing and storage
- Topic 9: Australian food laws and regulatory agencies
- Topic 10: Food, health and disease
- Topic 11: The future of the Australian food industry
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Residential School| This subject contains a compulsory 4 day residential school.
The residential school will allow students to develop and demonstrate basic skills relevant to food processing and preservation. A number of processed foods are produced and their quality tested. Students will examine structures of different foods and measure water activity in foods.
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The information contained in the 2016 CSU Handbook was accurate at the date of publication: 06 September 2016. The University reserves the right to vary the information at any time without notice.
