Food Processing and Manufacturing

Course aim

To provide students with the principles and skills of various food operation procedures in a selection of manufactured foods.

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, wastewater and water treatment, environmental implications.
Thermal treatment of food, types of thermal treatment –blanching, pasteurisation, canning, UHT, thermal
process calculations and heat penetration data; effect of heat treatment on food nutrients. 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. Principles of manufacture, handling and processing of selected dairy, meat,
fish and shellfish, fruit and vegetable, and cereal products. Wine and beer making.

Textbook(s)

Fellows, P.J. 2000, Food Processing Technology: Principles and Practices, 2, CRC Press

Prerequisite(s)

Common to all relevant programs
Subject Area & Catalogue Number	Course Name
FOSC 2003	Food Microbiology

Corequisite(s)

Nil

Teaching method

Component	Duration
INTERNAL, CITY EAST
Lecture	2 hours x 13 weeks
Tutorial	1 hour x 13 weeks
Workshop	3 hours x 13 weeks
INTERNAL, OFFSHORE, HONG KONG BAPTIST UNIVERSITY
Lecture	26 hours x -
Tutorial	13 hours x -
Workshop	39 hours x -

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

Assessment

Assignment, Examination, Introductory Project

Fees

EFTSL*: 0.125
Commonwealth Supported program (Band 3)
To determine the fee for this course as part of a Commonwealth Supported program, go to:
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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
Non-award tuition fees are set by the university. To determine the cost of this course, go to:
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Not all courses are available on all of the above bases, and students must check to ensure that they are permitted to enrol in a particular course.

* 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.