FOOD SC 2503RG - Food Processing Technology II
General Course Information
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Course Details
| Course Code | FOOD SC 2503RG | ||
| Course | Food Processing Technology II | ||
| Coordinating Unit | School of Agriculture, Food & Wine, Faculty of Sciences | ||
| Term | Semester 1 2013 | ||
| Mode | Internal | ||
| Level | Undergraduate | ||
| Location/s | Regency Park | ||
| Units | 3 | ||
| Contact | Up to 6 hours per week | ||
| Prerequisites | Not applicable | ||
| Corequisites | Not applicable | ||
| Incompatible | Not applicable | ||
| Assumed Knowledge | FOOD SC 1000RG | ||
| Restrictions | Not applicable | ||
| Quota | Not applicable | ||
| Course Description | Food preservation and packaging. Preservation by fermentation, concentration, drying and dehydration and by chemical agents. Production of a range of foods using these manufacturing techniques and processes. Shelf life and nutritional consequences of preservation. Principles of flexible and rigid packaging of foods. lnvestigation of packaging types related to use with various food systems and packaging permeability. Passive and active packaging including modified atmosphere packaging and controlled atmosphere storage of foods. Reuse, disposability and printing of packaging. Labelling techniques and legislative requirements for labelling food and beverage products | ||
Detailed Course Information
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