The aim of this subject is to provide students with an understanding of the science and technology associated with the processing of materials of plant and animal origin into food and food products and their preservation by traditional and modern techniques.An integrated presentation embodying chemical, microbiological, nutritional and engineering aspects will be adopted. Practical exercises, demonstrations and site visits will provide experience in commonly applied technologies. The content includes: Basic unit and factory operations; Preservation and processing by: moisture control, application of heat, removal of heat, chemical additives, fermentation and emerging technologies;... -- Course Website
Prerequisites: The subjects listed below or their equivalent. Subject Study Period Commencement: Credit Points: FOOD20006 Food Microbiology and Safety Semester 2 12.50 FOOD20003 Food Chemistry, Biology and Nutrition Semester 1 12.50
