This subject contains a 3 day Compulsory Residential School.
The residential school will include a range of practical laboratory activities designed to enhance the learning of students.
In particular, students may:
" Characterise the kinetics of colour change in browning reactions
" Characterise the effectiveness of batch pasteurisation of milk
" Investigate the emulsification of salad dressing by ultrasound
" Investigate the production of puffed corn snacks by extrusion
" Characterise the pressing behaviour of apple pulp with and without enzyme treatment
The residential school will include several class visits to major regional food manufacturers to understand the basis for process design and equipment selection, and the influence of process conditions on food safety and quality in those industries. Residential schools are the appropriate means of fostering these learning experiences, as organised site visits allow us to satisfy the necessarily strict food safety and work health and safety requirements and to assure equity of access to sites for all students.