795-323 Food Technology II

Credit Points

HECS Band

Coordinator

Semester

Contact

Subject Description

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

• identify and describe new technologies, ingredients and equipment being used in or proposed for use in the food manufacturing/processing industry;

• evaluate strategies for the management of the introduction of new products and new processes.

• explain basic concepts of human nutrition and relate nutritional considerations to the nature of foods, food components and food habits;

• explain the significance of consumer preferences, nutritional relationships between diet and disease, food habits, reactions and allergies to food and lifestyle considerations to product development and market identification;

• identify issues of food safety with respect to toxicants, infections, residues and additives;

• evaluate all aspects of the costs and benefits of particular new technologies and equipment.

The content includes: Applications for dairy ingredients; fat/protein fractionation; bio-active milk fractions; casein applications; pharmaceutical products; functional dairy ingredients; pro-biotic products; developments in food technology; enzyme processing; soya products; imitation foods and fat replacement; supercritical extractions; product development concepts and systems; legislation and foods; nutrition cultural trends; social significance; food habits; major nutrient groups; intake, absorption, and dietary balance; calorimetry; energy requirements; food toxicology; chemical residues; natural and synthetic hazards; allergic reactions.

Assessment

Major assignment of 4000 words (50%); two hour examination (50%).