FDS308 Food Technology (16)

• 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

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