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FOOD 608

Special Topic in Foods Manufacturing and Consumer Evaluation

Course overview

Learn about different traditional and novel food processing techniques, and how these impact consumer perception, acceptability and emotional responses.

Course information

Credits 20
Domestic fees $1,305.00

What you will learn

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

  1. Recognise and understand the different traditional and novel food processing techniques used in the food industry.
  2. Evaluate and explain the benefits, advantages, disadvantages mechanisms and modes of action that characterise different food processing techniques.
  3. Design research projects that quantify the consumer responses towards different food processing techniques.
  4. Systematically collect, synthesise and interpret scientific data based on the consumer attitudes towards different food processing techniques.

Course examiners

Damir Torrico

Dr Damir Torrico

Senior Lecturer

Faculty of Agriculture and Life Sciences

[email protected]