13167 (v.2) Advanced Food Processing 682

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:

Nature and distribution of world animal food resources. Farming, harvesting and marketing practices. Structure, composition, properties, quality and microbiology of animal products and the preservation and processing of these foods. Composition, production, handling, processing and storage of cereals, sugar, fruits and vegetables. Beverage production. Bread production, leavening agents for cakes and batters.

Unit Outcomes:

On successful completion of this unit students will - Demonstrate knowledge of all the major unit operations in the processing of most foods. Demonstrate a knowledge of the science technology of food preservation and understand the principles of preservation. Describe and assess novel food processing techniques. Demonstrate knowledge of the thermal destruction kinetics of food nutrients during the process of preservation. Demonstrate an ability to identify major food pathogens and spoilage organisms and the conditions they will grow. Demonstrate the ability to identify processing conditions that will inactivate pathogens. Understand the principles and current practices of processing.

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 Cereals and How They Are Made, Minnesota, American Association of Cereal Chemists. Fennema O., (1996), Food Chemistry, (3rd edn.),NY, Marcel Dekker Inc. 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. Frame N.D., (1994), The Technology of Extrusion Cooking, Glasgow, Blackie Academic and Professional. Ke Maguer M., Jelen P., (1986), Food Engineering and Process Applications, 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.

Click here for a printable version of this page

Picture of sun setting over Henderson Court on Curtin's Bentley Campus