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Advanced Food Processing (On-campus)
Postgraduate | CUR-FOOD6006 | 2021
Course information for 2021 intake
- Study method
- On-campus
- Assessments
- 100% online
- Entry requirements
- No ATAR needed,
- No prior study
- Duration
- 16 weeks weeks
HECS-HELP available
Advanced Food Processing (On-campus)
About this subject
- apply and integrate the principles of food processing and preservation technologies to the production, preservation and distribution of safe and healthy food
- use processing and preservation technologies effectively and appropriately, recognising their advantages and limitations in different types of food and in different countries
- evaluate processing and preservation systems in a critical manner and synthesise the information obtained to develop innovative solutions to identified issues
- engage in self-directed learning and reflective practice in the workplace for continuous improvement
- think creatively to generate innovative solutions to workplace problems in an ethical manner
- 1. Introduction to Processing
- 2. Thermal methods
- 3. Thermal methods
- 4. Extrusion, HTST, Cook Chill
- 5. Dehydration
- 6. Freezing and refrigeration
- 7. Chemical methods
- 8. Fermentation and curing
- 9. Packaging
- 10. Stability and shelf-life
- 11. Product development discussion
Food processing methods and their role in the preservation of foods including thermal, chemical and physical processes used in the food industry. The effects of food processing methods and storage on the quality, safety and nutrient content of foods. Principles of food packaging, and packaging requirements for preservation of foods.
1. Product development reflective portfolio, 40 percent, ULOs assessed 3,4,5;
2. Presentation, 30 percent, ULOs assessed 1,2;
3. Final exam, 30 percent, ULOs assessed 1,2.For textbook details check your university's handbook, website or learning management system (LMS).
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No entry requirements
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- 0.125 EFTSL
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