Contemporary Issues in Food Processing
|Course code FSHN6010||Units 10||Level 6000||Faculty of Science and Information TechnologySchool of Environmental and Life Sciences|
The production and processing of food is a major industry in all countries but poses a considerable challenge to science management and consumers' expectations to ensure that high quality production is undertaken at a minimal cost and with safety and environmental concerns considered. Issues to be covered include food safety and its critical importance to food processing, minimal processing, special foods and environmental concerns. The issues raised by the development of new technologies and /or consumer preferences will change over time but need to be considered by decision makers in food manufacturing industry as well as by legislation and policy makers.
Not available in 2015
|Objectives||On completion of this course, students will be able to make informed decisions on:|
- The issues involved in modern food processing environment for the scientific management of food related organizations.
- The status of new technologies and their potential impacts on the processing of food.
|Content||1. Hazard Analysis and Critical Control Points (HACCP) in food processing |
2. Active and intelligent packaging for foods
3. Cleaner production and the food industry
4. Membrane technology for the food industry
5. Life cycle analysis for the food industry
6. Minimal processes
7. Food irradiation
8. New developing technology: nanotechnology
|Assumed Knowledge||The course assumes students have skills in literature research, synthesis and report writing at the level expected in a Bachelors degree|
|Modes of Delivery||Distance Learning : IT Based|
Distance Learning : Paper Based
|Teaching Methods||Email Discussion Group|
Self Directed Learning
|Contact Hours||Email Discussion Group: for 2 hour(s) per Week for Full Term|
Self Directed Learning: for 8 hour(s) per Week for Full Term