Preservation techniques (physical, chemical and biological) and applications, including reference to legal requirements; processing operations (including the principles of the process, factors influencing the selection of equipment and the effect on the food and food components) selected from the following: cleaning; separation and clarification; pumping; mixing and blending; homogenisation; standardisation; heating; concentration; drying/dehydration; freezing; membrane processing; diffusion techniques; extrusion; baking; packaging; emerging technologies: factory services. -- Course Website
Prerequisites: Eligibility for honours or postgraduate coursework program.
