795-132 Analytical Techniques I

Credit Points

HECS Band

Coordinator

Semester

Contact

Subject Description

The objective of this subject is to develop students' ability to:

• describe routine physical, chemical and microbiological analyses for milk and other raw materials and for finished food products;

• select and evaluate analytical techniques for specific purposes and materials;

• identify appropriate techniques for use in quality control procedures;

• perform practical analyses of raw materials, food products, environmental samples and packaging materials;

• understand the principles of test design.

The content includes: Rationale for physical, chemical and microbiological testing. Principles of test design. Sample preparation. Physical testing of milk and dairy products and foods. Chemical testing of milk and dairy products and foods. Microbiological testing of milk and dairy products and foods.

Assessment

Six practical reports of 500 words (20% total); 3 x one hour examinations (20% each); practical examination of three hours (20%).