FSHN3010

Food Processing and Quality Management

10 Units 3000 Level Course

Available in 2014

Ourimbah Semester 1

Previously offered in 2013, 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2004

The current patterns of food consumption indicate a strong consumer preference for processed food products, as they are very economical and last much longer than fresh produce which are not compatible with today's lifestyle.

It is, therefore, very important to have a clear understanding of the principles of the processes involved as well as the methods employed to ensure quality standards.

This course examines food processing systems and food quality management systems. Particular emphasis is on the principles of the various operations, such as freezing, chilling, drying, and canning, as well as on the application of Hazard Analysis Critical Control Point (HACCP) to food production with the aim of producing quality food that meets consumer expectations and the highest of hygiene and safety standards.

This course has an compulsory course component. As well as an overall passing grade (50%) students must meet the established minimum requirements relating to participation in laboratories and the submission of laboratory reports.

In order to participate in this course, students must complete a compulsory Workplace Health and Safety requirement. Students will receive full information on this compulsory course component in the course outline provided by the school.

Objectives On satisfactory completion of this course, students will be able to:

1. Describe and analyse the principles of food processing design and production techniques.
2. Understand, and be competent in, food processing operations.
3. Demonstrate the capacity to research, assimilate and apply advances in food processing technology.
4. Understand the principles of quality management systems.
5. Use and apply quality management systems to food processing.
6. Analyse and communicate issues relevant to food processing technology and food quality management systems.
7. Perform experiments assessing the effect of processing conditions on quality parameters.
8. Communicate the science and technology involved in food processing and quality assurance through IT implemented reports and presentations.
9. Work autonomously and as part of a team.
10. Review and report upon the latest scientific literature pertaining to the areas of Food Processing and Quality Assurance
Content 1. Food Process planning, scheduling and control.
2. Unit operations involved in food processing systems.
3. Chilling, freezing, drying, thermal and chemical processing.
4. Chemical and microbiological considerations.
5. Production automation.
6. Waste management.
7. Food Quality Management Systems with emphasis on Hazard Analysis Critical Control Point (HACCP)
Replacing Course(s) NA
Transition NA
Industrial Experience 0
Assumed Knowledge To facilitate success at this course students are expected to have successfully completed FSHN2040, FSHN2050, & FSHN2100, and to have a high-school level knowledge in algebra (equivalent to MATH1001).
Modes of Delivery Internal Mode
Teaching Methods Lecture
Laboratory
Assessment Items
Examination: Formal
Reports Laboratory and Investigation reports

Laboratory & Investigation Reports: This course has a high emphasis on scientific and professional skills and competencies which is assessed as part of course objective 7. Students undertaking the course are required to demonstrate practical and theoretical competency in the food science laboratory by participating in and submitting reports for a minimum of 80% of the scheduled laboratory sessions and obtaining an overall grade of at least 50% in the laboratory component of the course. A final mark will be determined in the course based on all assessment items and it will be recorded whether the student has satisfied the compulsory course component . Students who fail to satisfy the compulsory course component(regardless of their final mark) will automatically have a failure recorded against their name.

Those who fail to satisfy the compulsory course component will have the normal avenues of appeal open to them. In the event of a successful appeal the student will be given a supplementary assessment to determine whether the student has satisfied the compulsory course component.
Contact Hours Lecture: for 2 hour(s) per Week for Full Term
Laboratory: for 3 hour(s) per Week for Full Term
Compulsory Components
Compulsory Course Component WHS-Safety Induction or Risk Assessment. Compulsory Course Component: In order to participate in this course, students must complete a compulsory safety induction.
Timetables 2014 Course Timetables for FSHN3010