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 795-303 Food Technology I

Credit Points

10

HECS Band

2

Coordinator

Dr H Roginski

Semester

1, repeat 2 (view timetable)

Contact

4 hours per week

Subject Description

The objective of this subject is to develop a student's ability to:

  • understand the significance of food additives on processing and quality parameters;

  • understand the principles of food preservation;

  • explain the scientific and technological principles of the processing of selected foods;

  • integrate chemical, microbiological, functional, nutritional, engineering considerations as they affect end product quality;

  • project the influence of raw material quality on processing and quality parameters;

  • understand the principles and techniques for evaluation of consumer acceptance.

The content includes: Food additives and preservatives; food preservation; science and technology of manufacture/processing foods; techniques for evaluation of consumer acceptance.

Assessment

Major assignment of 2500 words (30%); two examinations of 1 hour 30 minutes each (35% each).

Search : Index : Institute of Land and Food Resources : VCAH 795-XXX Subjects
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