Food Processing & Preservation

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 Food packaging Science and technology of production of selected food products from plant and animal sources

• 1Demonstrate an understanding of the principles and application of food processing and preservation technologies
• 2Describe the technologies used to effect preservation
• 3Describe the manufacture of a variety of foods and food products, including formulated and specialty foods as well as those within the main commodity groups
• 4Understand the role of fractionation and manipulation of food components to produce new products or ingredients
• 5Understand and evaluate the implications of processing and preservation methodologies on the physical, chemical, microbiological and nutritional quality of foods
• 6Demonstrate an understanding of the basic unit and factory operations used in food processing
• 7Evaluate processing technologies for their appropriate application