Handbook

This is a laboratory based course introducing dairy, meat, fish, fruit, vegetables, beverages, eggs, sugars, cereals and lipids as food commodities. The need for preservation is demonstrated as physical, chemical and biological deterioration factors and water relationships. Technologies covered are heating, chilling, freezing, drying, brining, pickling, sugar, packaging (MAP and … For more content click the Read More button below. This is extended to structured inspections (field trip) of a variety of food processing establishments including food companies, production areas and food research institutes and stations within Sydney, NSW and interstate. The aim is to strengthen student understanding of the structure, practical operation and management of the local food industry and to demonstrate how theoretical concepts in food science and technology are applied in a commercial situation. The important linkage between the technical aspects of food production and commercial requirements of food companies will be explained. The field trip will take place prior to the start of the semester and both components of the course (field trip + laboratory) have to be completed as part of the course.