|Faculty or Section :||Faculty of Health, Engineering and Sciences|
|School or Department :||School of Agriculture and Environmental Science|
|Student contribution band :||Band 2|
|Grading basis :||Graded|
|Version produced :||24 May 2022|
Graduates seeking employment in the food and agricultural industries need an awareness of modern approaches to food processing and preservation. Such knowledge will ensure high quality and health-beneficial foods reach the marketplace. In addition, it is critical that such food products are produced in a sustainable way to minimise environmental impacts. Finally, knowledge of contemporary food processing procedures is essential to manufacture products that are safe from biological, chemical and physical threats.
This course outlines the main methods of processing primary food ingredients into high quality, nutritious, sustainable and safe food products. The science behind food processing approaches and their analysis are outlined. Food process unit operations are outlined and analysed including movement of food through a process (mass balance, fluid flow, rheology and pumping), thermal processing and storage (energy balance, heat transfer, drying, freezing, canning, refrigeration). The course also looks at the advantages, disadvantages, safety and environmental implications of contemporary food processing technologies.
This course contains a highly recommended Residential School where students will be working with students from other courses, and will involve factory tours.