FOOD 201
Processing Food for Consumers
Course overview
Learn about the processing of biological materials and the techniques involved in product development, methods of food preservation, use of quality control in the food industry, as well as methods of waste management and the effects of new technologies on food processing.
Course information
| Prerequisites and Restrictions | You must satisfy the following requirement(s): pre-requisite
and
|
|---|---|
| Available semesters | Semester 1 2025 |
| Credits | 15 |
| Domestic fees | $1,017.00 |
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:
-
Describe food quality characteristics relating to food safety and consumer preference
-
Interpret the relationship between common packaging materials and food quality characteristics
-
Report the impact of processing methods on the composition and function of foods from a range of product categories
-
Evaluate the potential applications of waste materials derived from food production and consumption
-
Recognise the role of legislation and regulation in food production.
Course examiners
