208-314 Technology of Food Processing

208-216 Food Microbiology, 208-225 Food Chemistry Biology and Nutrition

The subject provides a detailed analysis of the processing technologies used in food production and shelf-life extension, and the underlying scientific and engineering principles involved. This will include the role of packaging materials in product integrity and quality. Students will be introduced to the concept of quality management and automated process control. Practical exercises and demonstrations will allow students to have hands-on experience in commonly applied technologies. Case studies will be undertaken on selected production technologies to develop analytical skills for selecting and evaluating the most appropriate process for specific food groups or product development.

On completion of this subject, students should be able to:

• Describe the principles and application of food processing and preservation technologies

• Understand the principles of designing facilities for food production, including layout of equipment, provision of services, preventative maintenance, effective cleaning and sanitation processes

• Analyse processing technologies for their appropriate application in product development for consumer acceptance.

Practical reports (20%). Two 2-hour examinations (one mid-semester) (40% each).