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

Unit details

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Unit code:


HPC1001 - Food Components

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

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