School Of Natural SciencesFood Science 2Western Sydney University Unit Code: 300499.1
Discipline: FOOD PROCESSING TECHNOLOGY
Student Contribution Band: 2
Level: 1
Credit Points: 10
Assumed Knowledge
Basic knowledge of chemistry and biology; understanding of food composition.
Equivalent Units
FS109A - Food Science & Technology Practicum 1.2
About this Unit
In 2013 this unit is replaced by 300842 - Food Science 2. This unit introduces students to the scientific principles of food preservation and the factors affecting food quality with respect to microbial, chemical and physical changes in food. The application of heat treatments, freezing and chilling, concentration and dehydration, fermentation, cook-chill, preserves and pickling will be explored, to determine the effects of food processing conditions on safety, nutritional value and sensory quality of food. The basic principles and application of good manufacturing practises, sanitation and Hazard Analysis Critical Control Point (HACCP) for control of food safety will be also be studied, with the aim of understanding the concepts needed for the design of safe food processes. Activities include small scale processing of meat, vegetable and fruit products, and HACCP analysis of a food process.
Specialisations