208-346 Production & Waste Management

208-216 Food Microbiology

Food production is increasingly concerned about effective production and minimization of losses, using all parts of starting materials as primary food products or composites, and extracting all valuable components in agricultural or processing by-products, including water for re-use. This includes developing new products that may have use in alternative sectors, including as pharmaceuticals, fuels, food and feed additives or as chemicals for a variety of different manufacturing sectors. The type of technologies that are applied to achieve waste minimisation and utilisation may rely on extraction, concentration, chemical modification or biological conversion via fermentation, or combinations of these approaches. This subject will explore the technologies and researches involved in regulations and codes of practice, factory design, planning and construction, production scheduling and budgeting, stock rotation and control, environment sustainability, and loss minimisation.

One 2-hour final examination (50% of final marks), one 1000 word assignment (25% of final marks), preparation of 3 practical and site visit reports (25% of final marks). Each report should be 4-5 pages double spaced.