This unit of study covers some fundamental concepts in food science with a particular emphasis on post-harvest management of fresh produce. Students will critically examine the science underpinning management and handling of fresh food products. The unit primarily addresses the challenges of maintaining quality, extending shelf life and improving safety of fresh perishable produce by examining relevant industrial practices and technologies.. Students will develop practical skills and integrate knowledge of physiology, technology and economics of fresh produce management to determine optimal storage and handling conditions for maximum quality, shelf life, safety and ultimately consumer experience. The majority of examples will be drawn from fruits and vegetables, dairy, eggs, meat and seafood products. Industry quality assurance schemes and government regulations will be examined, with particular reference to food safety. The students will gain research, inquiry and communication skills through a research-based group project, an oral presentation and laboratory reports. Personal and intellectual autonomy will be developed through group and individual work.
Two 1-hour lectures per week
Three practical reports (15% each), one group presentation (15%), one end of semester exam (40%)
No prescribed textbooks
HSC level Mathematics and Biology and CHEM1XX1 or CHEM1XX2 or CHEM1903 or CHEM1904
6cp from (BIOL1XXX or AGEN1004 or MBLG1XX1)