From the grinding of grains to the drying of meats, humans have been processing their food since the dawn of civilisation. Over the decades, many traditional processing methods have become industrialised, while new processing technologies have emerged, quietly revolutionising our food systems, diets and cultures. In this unit of study, students examine the biochemical and physicochemical transformations that occur in food materials during processing and how processing parameters affect the fulfilment of food quality, shelf-life, and safety objectives. The unit is roughly organised into modules on (1) processing to modify food structure; (2) processing for preservation; and value-adding, focused on (3) healthier food and (4) fermentation as interesting case studies in food processing.The unit will include lectures, laboratory sessions, group work and visits to food processing facilities.
Two 1-hour lectures per week
Two individual assignments (10% + 20% ), one group processing report (20%), one group oral presentations (10%), one 2-hour final exam (40%)
No prescribed textbooks
6cp from (BIOL1XXX, MBLG1XXX) and 6cp from CHEM1XXX
6cp from (CHEM1XXX or AGEN1004 or AGEN1006) and 6cp from (BIOL1XXX or MBLG1XXX)