Food Processing

Unit code: HFS3001 | Study level: Undergraduate
Credit points
12
(Generally, 1 credit = 10 hours of classes and independent study.)
Location
Footscray Park
Prerequisites
HPC1001 - Food Components
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

This unit will provide students with the basic concepts and principles about global food resources and the distribution of food products. Students will learn the preservation and processing techniques for various food products and the manufacturing and use of fractionated products and by-products. This knowledge provides the foundations to address changing patterns of food consumption and production world-wide and meet increasing food needs of the population

Learning Outcomes

On successful completion of this unit, students will be able to:

  1. Critically appraise and defend the techniques used in processing of foods;
  2. Articulate and apply the mechanisms underlying short and long term food preservation using authentic case studies from the food industry;
  3. Conceptually map the positive and negative effects of processing and preservation on various foods; and
  4. Plan and design innovative food processing techniques to solve complex problems related to the safety and quality of processed foods.

Assessment

For Melbourne campuses

Assessment type: Test
|
Grade: 10%
Class Test (30 minutes)
Assessment type: Presentation
|
Grade: 10%
Oral Presentation (10 minutes per student)
Assessment type: Assignment
|
Grade: 30%
Assignment (2000 words)
Assessment type: Examination
|
Grade: 50%
Final Examination (2 hours)

Required reading

Reading materials will be negotiated in consultation with the lecturer(s) and will be appropriate to the topic under investigation.

As part of a course

This unit is not compulsory for any specific course. Depending on the course you study, this unit may be taken as an elective.

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