Food Processing and Preservation

Abstract

The applications of common food preservation and processing operations are examined through selected case studies. The subject focuses on the principles of the food processing technologies commonly employed and how these may be optimised to best assure the safety, nutritional and sensory quality of food products. New technologies that offer … For more content click the Read More button below.

The applications of common food preservation and processing operations are examined through selected case studies. The subject focuses on the principles of the food processing technologies commonly employed and how these may be optimised to best assure the safety, nutritional and sensory quality of food products. New technologies that offer improved sensory or nutritional outcomes are also introduced.

Syllabus

This subject will cover the following topics: Introduction to food processing and preservation;The kinetics of quality changes in food;Preservation by heating;Preservation by cooling;Cooking processes;New preservation and processing technologies;Processes for modifying the texture of foods;Separation, fractionation, concentration and drying processes; andFood packaging, storage and distribution.

Assessment items

1. Food Process Design

2. Topic Tests

3. Case Study

Assumed knowledge

In order to appropriately engage with the content in this subject, students need to have previously passed or practiced in a professional environment, content equivalent to:FDS102 Introduction to Food Science and NutritionFDS202 Food MicrobiologyFDS203 Food and Nutritional Chemistry

Enrolment restrictions

Bachelor of Health Science (Food and Nutrition); Bachelor of Food Science and Nutrition; Bachelor of Education (Technology and Applied Studies) (3429TA) and Bachelor of Education Secondary (3415TA); Undergraduate Certificate in Food and Nutrition; or at the Course Director's discretion.

Incompatible

Learning activities

Intensive School

The intensive will include a range of practical laboratory activities designed to enhance the learning of students.

In particular, students may:• Characterise the kinetics of colour change in browning reactions;• Characterise the effectiveness of batch pasteurisation of milk;• Investigate the emulsification of salad dressing by ultrasound;• Investigate the production of puffed corn snacks by extrusion; and• Characterise the pressing behaviour of apple pulp with and without enzyme treatment. The intensive will include several class visits to major regional food manufacturers to understand the basis for process design and equipment selection, and the influence of process conditions on food safety and quality in those industries.

Duration3 days

Learning resources

Additional resources required by students

Food industries operate strict food and workplace health safety policies. Consequently, detailed requirements regarding the sites will be provided at least two weeks before the visits. Typical requirements include: closed steel cap shoes or boots, safety glasses and lab coats, long-leg pants and long sleeve shirts; Laboratory exercises: Laboratory coat, … For more content click the Read More button below. The laboratory exercises will commence at 9.00 am and finish at 5.00 pm each day (Due to the need to travel, industry visits may start earlier. e.g. 7 am). Students attending compulsory intensive schools on Charles Sturt campuses will incur costs associated with travel, accommodation and required resources.

Food industries operate strict food and workplace health safety policies. Consequently, detailed requirements regarding the sites will be provided at least two weeks before the visits. Typical requirements include: closed steel cap shoes or boots, safety glasses and lab coats, long-leg pants and long sleeve shirts;
Laboratory exercises: Laboratory coat, safety glasses and fully closed in shoes are mandatory (consult the Charles Sturt Laboratory and Regulations and Rules for more details);
The laboratory exercises will commence at 9.00 am and finish at 5.00 pm each day (Due to the need to travel, industry visits may start earlier. e.g. 7 am).
Students attending compulsory intensive schools on Charles Sturt campuses will incur costs associated with travel, accommodation and required resources.

Handbook

FDS309 - Food Processing and Preservation