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Unit of study_
FOOD3001: Food Processing and Value Adding
2024 unit information
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.
Unit details and rules
Managing faculty or University school:
Life and Environmental Sciences Academic Operations
| Code | FOOD3001 |
|---|---|
| Academic unit | Life and Environmental Sciences Academic Operations |
| Credit points | 6 |
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Prerequisites:
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Completion of 72 credit points of units of study |
|---|---|
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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 availability
This section lists the session, attendance modes and locations the unit is available in. There is a unit outline for each of the unit availabilities, which gives you information about the unit including assessment details and a schedule of weekly activities.
The outline is published 2 weeks before the first day of teaching. You can look at previous outlines for a guide to the details of a unit.
| Session | MoA ? | Location | Outline ? |
|---|---|---|---|
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Semester 1 2023
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Normal day | Camperdown/Darlington, Sydney | |
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Semester 1 2023
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Normal day | Remote |
| Session | MoA ? | Location | Outline ? |
|---|---|---|---|
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Semester 1 2024
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Normal day | Camperdown/Darlington, Sydney |
Outline unavailable
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Modes of attendance (MoA)
This refers to the Mode of attendance (MoA) for the unit as it appears when you’re selecting your units in Sydney Student. Find more information about modes of attendance on our website.
