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FDS309 Food Processing and Preservation (8)

Abstract

The applications of common food preservation and processing operations are examined through selected case studies.  The subject focuses on the principles of the food processing technologies commonly employed and how these may be optimised to best assure the safety, nutritional and sensory quality of food products.  New technologies that offer improved sensory or nutritional outcomes are also introduced.

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Continuing students should consult the SAL for current offering details prior to contacting their course coordinator: FDS309
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:
One sessionHD/FLSchool of Biomedical Sciences

Assumed Knowledge

In order to appropriately engage with the content in this subject, students need to have previously passed or practiced in a professional environment, content equivalent to: FDS102 Introduction to Food Science and Nutrition
FDS202 Food Microbiology
FDS203 Food and Nutritional Chemistry
FDS208 Food Formulation and Characterisation

Enrolment restrictions

Incompatible subject(s)
FDS308

Learning Outcomes

Upon successful completion of this subject, students should:
  • Be able to compare and contrast the principles underpinning common food processing and preservation processes
  • Be able to discuss and justify the rationale for the application of specified food processing operations for selected food products
  • Be able to discuss the expected effects of different food processing operations of sensory and nutritional properties of foods and how these operations may be optimised through manipulation of the processing conditions.
  • Be able to discuss the opportunities and constraints on the introduction of new technologies for food processing

Syllabus

The subject will cover the following topics:
  • Introduction to food processing and preservation
  • The kinetics of quality changes in food
  • Preservation by heating
  • Preservation by cooling
  • Cooking processes
  • New preservation and processing technologies
  • Processes for modifying the texture of foods
  • Separation, fractionation, concentration and drying processes
  • Food packaging, storage and distribution

Residential School

This subject contains a compulsory 3 day 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.

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The information contained in the 2018 CSU Handbook was accurate at the date of publication: 20 October 2017. The University reserves the right to vary the information at any time without notice.