306155 (v.1) Food Science 286

Area:

School of Public Health

Credits:

25.0

Contact Hours:

5.0

Lecture:

1 x 2 Hours Weekly

Laboratory:

1 x 3 Hours Weekly

Syllabus:

Chemical and physical interactions of food components such as starch, protein and fat will be explored. Composition, properties and functions of starch, gums, pectins and other thickening agents. Chemical leavening agents and baked products including quick breads, pastry, bread and shortened cakes. The physical and chemical properties of fats, their application to food products and the technology of butter and margarine production.

Unit Outcomes:

On successful completion of this unit students will have - An understanding of cereal grains and legumes and their uses. Demonstrated knowledge of the properties and functions of starch, gums, pectins and thickening agents. A thorough understanding of the principles behind the processing operations of bread and flour manufacture and brewing. A knowledge of the properties and functions of fats.

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:

Beckett S.T., (1988), Industrial Chocolate Manufacture and Use, Glasgow, Blackie. Belitz H.D. and Grosch W., (1986), Food Chemistry, Berlin, Springer Verlag. Bennion H., (1980), The Science of Food, San Fransciso, Harper and Row Publishers. Brown W.E., (1992), Plastics in Food Packaging, NY, Marcel Dekker Inc. Campbell A.M. et al. (1979), The Experimental Study of Food, (2nd ed.), Boston, Houghton Mifflin. Charley H., (1982), Food Science, (2nd ed), NY, John Wiley and Sons Inc. Concon J.M., (1988), Food Toxiciology, Part A, Principles and Concepts, Part B, Contaminants and Additives, NY, Marcel Dekker Inc. Eskin M., (1990), Biochemistry of Foods, San Diego, Academic Press. Farrer K.T.H., (1987), A Guide to Food Additives and Contaminants, Carnforth, Parthenon Publishers. Fellows P., (1988), Food Processing Technology - Principles and Practice, Chester, Ellis Horwood Ltd. Hoseney R.C., (1986), Principles of Cereal Technology, St Paul, American Association of Cereal Chemists. Paine F.A., (Ed), (1991), The Packaging User's Handbook, London, Blackie. Saxelby C. and Venn-Brown V., (1980)., The Role of Australian Flour and Bread in Health and Nutrition, North Ryde, Bread Research Institute of Australia.

Unit Texts:

Freeland-Graves J.H. and Peckham G.C., (1987), Foundations of Food Preparation, NY, Macmillian Publishing Co.

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