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Unit of study_

FOOD3001: Food Processing and Value Adding

All of the food that we produce and consume is processed in some way. The manufacture of composite food products, which have distinct properties to their constituent ingredients, requires a complex series of processing operations. However, even ready-to-eat fresh foods undergo processing to facilitate distribution to consumers, maximise shelf-life, and ensure food safety. This unit will examine the biochemical and physicochemical transformations that occur in food materials during processing and how processing parameters affect the fulfilment of food quality, shelf-life, and safety objectives. The unit is divided into modules on (1) processing to modify food structure; (2) processing for preservation; and value-adding, focused on (3) healthier food and (4) fermentation as interesting case studies in food processing. You will learn methods of food analysis and apply a scientific approach to investigating the relationships between food composition, functionality, processing conditions, and end-product properties. By doing this unit, you will develop a sound understanding of the scientific principles underpinning food processing decisions and outcomes. This is well-regarded in the food industry, particularly FMCG and manufacturing, as the ability to systematically characterise, analyse, and troubleshoot processes can be applied to a wide range of industrial situations.

Code FOOD3001
Academic unit Life and Environmental Sciences Academic Operations
Credit points 6
Prerequisites:
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Completion of 72 credit points of units of study
Corequisites:
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None
Prohibitions:
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AGEN3004
Assumed knowledge:
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6cp of (BIOL1XXX or MBLG1XXX) and 6cp of CHEM1XXX

At the completion of this unit, you should be able to:

  • LO1. Describe food products and processing systems in detail using discipline-specific terminology.
  • LO2. Identify the key variables in common processing operations that influence the performance and outcome of processing.
  • LO3. Evaluate the effects of processing on the form, function, and stability of foods.
  • LO4. Analyse industry-relevant problems in food processing and recommend appropriate solutions.
  • LO5. Discuss drivers of food choice, and how product and process design and development fulfill consumer requirements.
  • LO6. Evaluate laboratory and industry-relevant techniques for the analysis of food properties.
  • LO7. Work effectively in teams and communicate effectively in both written and oral forms.

Unit outlines

Unit outlines will be available 1 week before the first day of teaching for the relevant session.