Contemporary Issues in Food Processing

Course code FSHN6010Units 10Level 6000Faculty 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

ObjectivesOn 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.
Content1. 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
Replacing Course(s)n/a
Transitionn/a
Industrial Experience0
Assumed KnowledgeThe course assumes students have skills in literature research, synthesis and report writing at the level expected in a Bachelors degree
Modes of DeliveryDistance Learning : IT Based
Distance Learning : Paper Based
Teaching MethodsEmail Discussion Group
Self Directed Learning
Assessment Items
Essays / Written Assignments
Contact HoursEmail Discussion Group: for 2 hour(s) per Week for Full Term
Self Directed Learning: for 8 hour(s) per Week for Full Term