FDS308 Food Technology (16)

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 Outlines
Current CSU students can view Subject Outlines for recent sessions. Please note that Subject Outlines and assessment tasks are updated each session.


* Offering has a residential school. Please view following information for further details.

Session 1 (30)
Online *
Wagga Wagga Campus
Session 2 (60)
Online *
Wagga Wagga Campus

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

Grading System



Two sessions


School of Biomedical Sciences



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


This 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 6 day Compulsory 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.


Current Students

For any enquiries about subject selection or course structure please contact Student Central or ask@csu.edu.au or phone on 1800 275 278.

Prospective Students

For further information about Charles Sturt University, or this course offering, please contact info.csu on 1800 275 278 (free call within Australia) or enquire online.

The information contained in the 2018 CSU Handbook was accurate at the date of publication: August 2018. The University reserves the right to vary the information at any time without notice.