Monash University Handbook 2010 Undergraduate - Unit

Synopsis

Processed foods are increasingly popular around the world owing to their convenience, extended shelf life, and palatability. This unit introduces students to food processing principles that group physical food processes into basic unit operations such as fluid flow, heat transfer, drying, evaporation, contact equilibrium processes, mechanical separations, size reduction and mixing. After this, the unit expands on various processing techniques that transform raw materials into foods that are safe (chemically and microbiologically), nutritious, convenient and attractive to consumers. Students will gain a theoretical and practical understanding of the techniques used in the processing of various food groups. Students will be familiar with the physical processes and equipment used in processing of various food groups, and the regulation of food industry products and practices.

Objectives

On completion of this unit students will: have theoretical and practical knowledge of the various processing technologies that are used to transform raw materials into nutritious, safe and attractive food products; have a knowledge of the food processing equipment and food regulations; be able to explain the scientific basis of the various food processing unit operations and to be able to select the appropriate processing techniques for different foods; be able to assess the effects of various processing techniques on food quality, safety and nutrition; have an understanding of food regulations, new and emerging technologies in food processing; demonstrate advanced scientific report writing skills.

Assessment

Laboratory sessions and practical reports: 30%
Assignment: 10%
Three hour final exam: 60%

Chief examiner(s)

Dr. Choo Wee Sim

Contact hours

Three hours of lectures per week plus 27 contact hours for practical classes

Prerequisites

BTH2811 and CHM2962