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
Location:
Study level:
Undergraduate
Credit points:
12
Unit code:
HFS3001
Prerequisites
HPC1001 - Food Components
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Learning Outcomes
| 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
| 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% |
Where to next?
As part of a course
You can choose to study this unit as part of the following courses. Refer to the course page for information on how to structure your course to include this unit.
| Course | Study as part of |
|---|---|
| Bachelor of Human Nutrition | Food Science - Major |
Study a single unit
This unit may be available as a single unit of study.
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