Food Processing and Quality
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.
|Available semesters||Semester 1 2022|
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:
- Write critical review articles evaluating and describing food processing quality, and the attributes of food products.
- Describe and evaluate individual elements and stages in food processing chains.
- Describe the processing impacts on food product quality and various attributes of quality.
- Characterise the quality attributes of food products using different techniques from alternative perspectives such as composition, texture and structure.
Dr Lokesh Kumar
Faculty of Agriculture and Life Sciences