209-102 Food Science

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Subject Description

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

• recognise the role of water in foods and its role in food preservation;

• recognise the major food components in terms of chemical structure, reactivity and physical properties;

• recognise the role of minor food components in foods;

• have an overview of the role of food additives, their function and origins;

• have an overview of general food preservation techniques.

• perform unit process employed in food manufacture;

• explain the principals which underline unit processes; and

• relate the effect of unit processes to end product quality parameters.

The content includes food components; water; carbohydrates; proteins; enzymes; lipids; vitamins and minerals; minor components; introduction to food preservation, additives and preservatives; physical properties of foods; the principles and practice of unit operations in the manufacture and processing of foods; pumping; mixing; nature of particles in: liquid-liquid, solid-liquid, solid-solid, solid/liquid-gas; filtration and clarification; separation; homogenisation; heat treatment; drying; freezing; and concentration.

Assessment

Assignment of 1500 words (20%); two 2-hour examinations (40% each).