All of the food that we produce and consume is processed in some way. The manufacture of composite food products, which have distinct properties to their constituent ingredients, requires a complex series of processing operations. However, even ready-to-eat fresh foods undergo processing to facilitate distribution to consumers, maximise shelf-life, and ensure food safety. This unit will 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 divided 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. You will learn methods of food analysis and apply a scientific approach to investigating the relationships between food composition, functionality, processing conditions, and end-product properties. By doing this unit, you will develop a sound understanding of the scientific principles underpinning food processing decisions and outcomes. This is well-regarded in the food industry, particularly FMCG and manufacturing, as the ability to systematically characterise, analyse, and troubleshoot processes can be applied to a wide range of industrial situations.
lecture 2 hrs/week (4 replaced by tutorials); practical 3 hrs/week
Structure and food quality lab report (10%), QC investigation lab report (20%), Processingcase study report (20%), Processing case study presentation (10%), Final exam(40%)
This unit needs to be available as a non-award course so that students seeking admission to the MND have an option to fulfil the 6 cp Food Science prerequisite, if their previous study does not fulfil theis requirement already.
6cp of (BIOL1XXX or MBLG1XXX) and 6cp of CHEM1XXX
Completion of 72 credit points of units of studyProhibitions