School Of Natural SciencesFood Processing and AnalysisWestern Sydney University Unit Code: 300636.1
Discipline: FORENSIC SCIENCE
Student Contribution Band: NP
Level: 2
Credit Points: 10
Assumed Knowledge
Knowledge equivalent to successful completion of 300498 - Food Science 1 and 300499 - Food Science 2.
Equivalent Units
FS215A - Food Science and Technology 2.2
About this Unit
This subject is aimed at developing an understanding of the processing of food, in particular the chemical, physical, functional and processing requirements of properties of cereal, meat and dairy foods. Aspects of food additives and modifying agents and their functions in processed food will also be covered. Basic concepts of chemical and physical analysis of foods, construction of nutrient panels, and methods for sensory analysis of foods. These concepts will be related to food manufacturing requirements and processes.