|Short Description:||Food Processing|
|Faculty or Section :||Faculty of Health, Engineering and Sciences|
|School or Department :||School of Sciences|
|Student contribution band :||Band 2|
|ASCED code :||019905 - Food Science and Biotechnology|
|Grading basis :||Graded|
Recommended: BIO2810 and CHE2810 and CHE2820
This course outlines the main methods of processing primary food ingredients into high quality, nutritious, sustainable and safe food products. The science behind food preparation approaches are outlined. The main food preservation approaches are introduced including pasteurization, drying, freezing, canning, reverse osmosis and UV, x-ray and gamma irradiation. The course looks at the safety and environmental implications of contemporary food processing technologies.