FST3840 - Food processing - 2019

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.

On completion of this unit students will be able to:

1. Demonstrate theoretical and practical knowledge of the various processing technologies that are used to transform raw materials into nutritious, safe and attractive food products;
2. Demonstrate knowledge of the food processing equipment and food regulations;
3. Explain the scientific basis of the various food processing unit operations;
4. Select the appropriate processing techniques for different foods;
5. Assess the effects of various processing techniques on food quality, safety and nutrition;
6. Demonstrate an understanding of food regulations;
7. Keep up to date with new and emerging technologies in food processing;
8. Demonstrate advanced scientific report writing skills.

NOTE: From 1 July 2019, the duration of all exams is changing to combine reading and writing time. The new exam duration for this unit is 2 hours and 10 minutes.

Laboratory-based assessment: 25%

Online assessment: 10%

Assignment: 5%

Workshop activities: 10%

Examination (2 hours): 50%

• One one-hour lecture per week
• One one-hour workshop per week
• Equivalent to one-hour supported independent study per week
• 27 hours of laboratory work and presentation time per semester

See also Unit timetable information