Food Processing and Manufacturing

Course aim

To discuss the principles and applications of various food unit operation procedures in food processing and manufacturing.

Course content

Principles of food unit operations: cleaning, sorting, grading, screening, size reduction, mixing, forming, separations, membrane concentration, thermal processes, dehydration, evaporation, refrigeration; material handling, fermentations, and packaging;  ; thermal process calculations and heat penetration data; heat treatment on food nutrients;   thermal treatment of food, types of thermal treatment –blanching, pasteurisation, canning, UHT; Dehydration of foods; water activity and moisture isotherms; drying curves, effect of dehydration on microorganisms, organoleptic and nutritional properties of food. Rehydration of foods. Principles of refrigeration and cold storage: effect of low temperature on microbial activity, enzymatic activity and chemical changes, requirements of refrigeration, freezing of foods. New innovations in food processing Principles of manufacture, handling and processing of selected dairy, meat, fish and shellfish, fruit and vegetable,  novel foods, bush-tucker foods and cereal products; Process involved in wine and beer making;  significance of wastewater and water treatment in food manufacturing and environmental implications. 

Textbook(s)

Fellows, P.J., Food Processing Technology: Principles and Practices, Current Edition, CRC Press

Prerequisite(s)

Corequisite(s)

Nil

Teaching method

Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.

Assessment

Essay, Examination, Report, Test/Quiz

Fees

EFTSL*: 0.125
Commonwealth Supported program (Band 4C)
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Fee-paying program for domestic and international students
International students and students undertaking this course as part of a postgraduate fee paying program must refer to the relevant program home page to determine the cost for undertaking this course.

Non-award enrolment
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* Equivalent Full Time Study Load. Please note: all EFTSL values are published and calculated at ten decimal places. Values are displayed to three decimal places for ease of interpretation.