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FOOD 601

Food Processing and Quality

Course overview

A course to introduce you to thermal and non-thermal processing, food composition and chemistry, food product quality measures and assessment, plus the links that connect food composition, processing and product quality.

Course information

Available semesters Semester 1 2022
Credits 20
Domestic fees $1,327.00

Please note: This course can’t be fully completed online as you will need to be on campus to complete some activities.

What you will learn

After successfully completing this course, you’ll be able to:

  1. Write critical review articles evaluating and describing food processing quality, and the attributes of food products.
  2. Describe and evaluate individual elements and stages in food processing chains.
  3. Describe the processing impacts on food product quality and various attributes of quality.
  4. Characterise the quality attributes of food products using different techniques from alternative perspectives such as composition, texture and structure.

Course examiners

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Dr Lokesh Kumar

Lecturer

Faculty of Agriculture and Life Sciences

[email protected]