School Of Science

Food Science 2Western Sydney University Unit Code: 300842.3


Student Contribution Band: 2

Level: 2

Credit Points: 10

Co ordinator
Rosalie Durham

Assumed Knowledge
Knowledge of first year chemistry and biology; understanding of food composition.

Equivalent Units
FS109A - Food Science & Technology Practicum 1.2; 300499 - Food Science 2

300805 Food Science 1

Teaching Periods

PeriodOffered  Campus  Contact
2021 Autumn  Yes  Hawkesbury Campus - DAY  See Coordinator above   Timetable.   Print Unit Outline*

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About this Unit
This unit introduces students to the principles of food preservation, including heat treatments, chilling, freezing, dehydration, pickles and fermentation. Factors affecting food quality are explored with respect to microbial, chemical and physical changes in food and their effects on food safety, nutritional value and sensory characteristics. The basic principles of good manufacturing practises, sanitation and Hazard Analysis Critical Control Point (HACCP) for control of food safety will be studied in relation to the design of safe food manufacturing processes. The application of the food preservation principles to the processing of food products is covered through hands-on practicals in the pilot plant.

Special Requirements - Essential Equipment
Students are required to have Personal Protection Equipment for attendance at practical, ie. Laboratory coat, safety goggles, enclosed shoes.

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