13163 (v.2) Food Processing 681

Area:

School of Public Health

Credits:

25.0

Contact Hours:

4.0

Lecture:

1 x 3 Hours Weekly

Tutorial:

1 x 1 Hours Weekly

Syllabus:

Unit operations in the food industry. Food preservation - heating, chilling, freezing, concentration, dehydration and freeze-drying, the use of salt, sugar, acid and other chemical preservatives. Ionising radiation and modified atmospheres to preserve foods. Effects of food preservation methods and storage of the quality, safety and nutrient content of foods. Principles of food packaging, packaging requirements for preserved foods.

Unit Outcomes:

On successful completion of this unit students will be able to - Demonstrate a knowledge of the effects of food preservation methods on storage quality. Demonstrate knowledge of food processing from the farm to the plate. Describe the principles of food preservation techniques including thermal, non-thermal and novel methods. Understand the principles and current practices of processing. Demonstrate an ability to apply food science principles to control and assure the quality of food.

Texts and references listed below are for your information only and current as of September 30, 2003. Some units taught offshore are modified at selected locations. Please check with the unit coordinator for up-to-date information and approved offshore variations to unit information before finalising study and textbook purchases.

Unit References:

Heldman D.R., (1997), Principles of Food Processing, NY, Chapman and Hall. Fast R.B. and Caldwell E.F., (1993), Breakfast Cerals and How The are Made, Minnesota, American Association of Cereal Chemists. Lewis M.J., (1996), Physical Properties of Foods and Food Processing Systems, Cambridge, Woodhead Publishing Limited. Jowitt R., (1984), Extrusion Cooking Technology, NY, London, Elsevier Applied Science Publishers. Jackson A.T., (1990), Processing Engineering in Biotechnology, Buckingham, Open Press University. Frame N.D., (1994), The Technology of Extrusion Cooking, Glasgow, Blackie Academic and Professional. Ke Maguer M. and Jelen P., (1986), Food Engineering and Process Applications, London, Elservier Applied Science Publishers. Hayes G., (1987), FoodEngineering Data Handbook, Harlow, Longman Scientific and Technical. Brennan J.G., (1990), Food Engineering Operations, London, Elsevier Applied Science Publishers. Barbosa-Canovas G.V. and Vega Mercado H., (1996), Dehydration of Foods, NY, Chapman Hall.

Unit Texts:

No prescribed texts.

Field of Education:

69900 Other Health (Narrow Grouping)

HECS Band (if applicable):

Extent to which this unit or thesis utilises online information:

Informational

Result Type:

Grade/Mark

Availability

Availability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information.

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