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Unit of study_

FOOD4002: Future Foods

Food science and technology are evolving rapidly, driven by several forces including highly competitive national and international markets for food products; ongoing changes in consumer preferences, including those directed at sustainability and convenience, as well as an expansion in the range of available ingredients. This unit of study explores six major topics in contemporary food science and technology: New fast-reliable techniques and technologies to test food ingredients and final food products; Novel ingredients for food production; New food processing technologies; Recent innovations in Australian native food production; Advanced methods to simulate human sensing and digestion of foods, and New strategies to minimize food waste and to add value to by-products of food production. You will become familiar with a broad spectrum of ways in which food science and technology is adapting to meet current and future challenges in the world's biggest industry. You will learn about specific problems in food production and how these can be overcome using modern approaches and methods that take advantage of the latest science and technology. The topics covered will help you gain advanced insights into future foods from both a global and Australian perspective. By doing this unit of study you will gain cutting-edge concepts and knowledge in food science, which will be highly relevant to either further study or as a professional food scientist.

Code FOOD4002
Academic unit Life and Environmental Sciences Academic Operations
Credit points 6
144 credit point of units of study including 12cp of FOOD3XXX

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

  • LO1. Explain and evaluate the technical basis, advantages and limitations of new fast-reliable techniques and technologies, including nano-technologies to test food ingredients and final food products.
  • LO2. Examine and compare the properties and applications of novel and emerging food ingredients, including recent innovations in the production of Australian native foods.
  • LO3. Evaluate and distinguish new food processing technologies for a range of food industries.
  • LO4. Illustrate and critique strategies to reduce food waste and add value to food by-products.
  • LO5. Identify and interpret specific industry-relevant problems in food science and develop strategies to address these problems.
  • LO6. Create and communicate problem-solving strategies in food science.