School Of Natural Sciences

Food Science & Technology 3.1Western Sydney University Unit Code: FS324A.1


Student Contribution Band: NP

Level: 3

Credit Points: 10

About this Unit
Most of the activities of food scientists and technologists relate to the control of change in food stuffs. The aim of this unit is to integrate and strengthen knowledge in the changes of food systems when subjected to processing. This unit provides an in-depth knowledge in food ingredient technology necessary for a product development exercise by the students. The science, technology and utilisation of the traditional and new food ingredients is discussed. The ingredient interactions in the different food systems. Changes in food systems with reference to glassy states, browning reactions, lipid degeneration, protein modifications, shelf-life kinetics and interaction with packaging materials. Effect of traditional and modern food processing on the various food systems with particular reference to nutrient retention or loss. Concept and examples of functional foods.

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