Food Processing and Manufacturing

Undergraduate

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Mode icon
Mode
Mode
Your studies will be on-campus, and may include some online delivery
On campus
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Area/Catalogue
FOOD 3003
Course ID icon
Course ID
200512
Campus icon
Campus
Waite Campus
Level of study
Level of study
Undergraduate
Unit value icon
Unit value
6
Course owner
Course owner
School of Ag, Food and Wine
Course level icon
Course level
3
Work Integrated Learning course
Work Integrated Learning course
No
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Inbound study abroad and exchange
Inbound study abroad and exchange
The fee you pay will depend on the number and type of courses you study.
No
University-wide elective icon
University-wide elective course
No
Single course enrollment
Single course enrolment
No

Course overview

To gain an advanced understanding of food processing and manufacturing techniques applied in food industries.

  • Industry Visit 2
  • Processing by Application of Heat: Sterilisation
  • Processing by Removal of Heat I: Chilling and Freezing
  • Industry Visit 3
  • Processing by Water Control: Dehydration and Water Activity
  • Post-Processing Control: Food Packaging
  • Waste Management in Food Manufacturing
  • Student Presentations
  • Introduction to Food Processing and Manufacturing Systems
  • Processing at Ambient Temperature
  • Industry Visit 1
  • Processing by Application of Heat: Thermal Fundamentals
  • Processing by Application of Heat: Blanching and Pasteurisation

Course learning outcomes

  • Explain the principles underlying various food unit operations used in food processing and manufacturing
  • Interpret and calculate thermal and related food processing data relevant to food industry
  • Analyse and evaluate specific aspects of food processing, and manufacturing operations for selected food products using critical thinking to optimise processing conditions and mitigate risks
  • Identify the principles and applications of packaging, material selection, in relation to food safety, shelf life, and environmental considerations, including their impacts on diverse global contexts
  • Evaluate and critique the implications of current and new innovations in food processing, manufacturing, and packaging techniques on the physical, chemical, microbiological and nutritional quality of foods
  • Identify issues and effectively communicate the legislation on wastewater treatments and other government regulations pertaining to Good Manufacturing Practices

Prerequisite(s)

  • Must have completed FOODX500 Food Microbiology

Corequisite(s)

N/A

Antirequisite(s)

  • Must not have completed FOSC3002 at University of South Australia OR must not have completed FOOD SC3580WT at University of Adelaide

Assumed knowledge

Students are expected to have foundational knowledge and skills typically developed in food science or related science courses. This includes a basic understanding of food composition, simple chemical and biological principles relevant to food systems, and introductory concepts in food processing and food safety. Students should be able to perform basic laboratory measurements, record and interpret simple experimental data, apply elementary mathematical calculations, and engage with scientific literature at an introductory level. No advanced technical or engineering knowledge is assumed. Core processing concepts and calculations required for the course are introduced and developed within the course.

Textbook(s)

Norman N. Potter, Joseph H. Hotchkiss, 2012-12-06, Food Science, Springer Science & Business Media

Gordon L. Robertson, 2016-04-19, Food Packaging, CRC Press

James M. Jay, Martin J. Loessner, David A. Golden, 2006-05-10, Modern Food Microbiology, Springer Science & Business Media

James G. Brennan, Alistair S. Grandison, 2011-12-19, Food Processing Handbook, 2 Volume Set, John Wiley & Sons

P.J. Fellows, 2016-10-04, Food Processing Technology, Woodhead Publishing

Dennis R. Heldman, Daryl B. Lund, Cristina Sabliov, 2018-12-19, Handbook of Food Engineering, CRC Press

M. Shafiur Rahman, 2020-06-10, Handbook of Food Preservation, CRC Press

Inherent requirements

N/A

Other resources

N/A

Assessment

  • Problem Solving Task – 15%
  • Report – 10%
  • Report – 25%
  • Proposal – 10%
  • Exam – 40%
Degree list
The following degrees include this course
Bachelor of Science majoring in Food Science and Technology
Bachelor of Science (Honours) majoring in Food Science and Technology
Bachelor of Food and Nutrition Science (Honours)