13164 (v.2) Food Laboratory 681

Area:

School of Public Health

Credits:

25.0

Contact Hours:

5.0

Laboratory:

1 x 5 Hours Weekly

Syllabus:

A program of laboratory and pilot plant exercises designed to illustrate the principles and procedures of food processing and preservation and to investigate the factors which affect the quality of foods during handling, processing and storage. A number of plant visits will supplement theoretical information and demonstrate full scale production.

Unit Outcomes:

On successful completion of this unit students will be able to - Understand the principles behind analytical techniques associated with food. Understand the principles and current practices of processing and food production. Demonstrate practical proficiency in (a) food analysis laboratory.

Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information.

Unit References:

Brown A., (1999), Understanding Food Principles and Preparation, Belmont, Wadsworth. De Man J.M., (1990), Principles of Food Chemistry, (2nd ed.), NY, AVI Van Nostrand Reinhold Company Inc. Freeland-Graves and Peckham G.C., (1995), Foundations of Food Preparation, (6th ed.), NY, Macmillan Publishing Co. Pomeranz Y. and Meloan C.E., (1987). Food Analysis - Theory and Practice, (2nd ed.), NY, AVI Van Nostrand Reinhold Company Inc. Zapsalis C. and Beck R.A., (Ed.), (1986), Food Chemistry and Nutritional Biochemistry, NY, Macmillan Publishing Company.

Unit Texts:

Fennema O., (1996), Food Chemistry, (3rd ed.), NY, Marcel Dekker Inc.

Unit Assessment Breakdown:

Practical Reports 80%, Final Examination 20%. This is by grade/mark assessment.

Year	Location	Period	Internal	Area External	Central External
2004	Bentley Campus	Semester 2	Y