The University of Newcastle, Australia
Available in 2020

Course handbook

Description

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 including pre-processing, food processing operations and post-processing, 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 food safety standards regulated by the authorities. By completing this course, students will appreciate the principles of food processing and food quality management.


Availability2020 Course Timetables

Ourimbah

  • Semester 1 - 2020

Learning outcomes

On successful completion of the course students will be able to:

1. Describe and outline the principles of food processing design and production techniques;

2. Collect and interpret the data from experiments in different food processing operations;

3. Analyse the quality parameters of food products from different food processing operations;

4. Generate a quality management system based on the Hazard Analysis Critical Control Point (HACCP) principles to food processing;

5. Identify and explain issues relevant to food processing and food quality management systems.


Content

1.     Unit operations involved in food processing systems, which include pre-processing and post-processing.

2.     Food processing by thermal application, heat removal and at ambient temperature.

3.     Production automation, physical, chemical and microbiological considerations.

4.     Food Quality Management Systems with emphasis on Hazard Analysis Critical Control Point (HACCP) concept, flow charts, hazards identification, control points and corrective actions.

5.       Good manufacturing practices (GMP) include hygiene and sanitation.


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).


Assessment items

Report: Laboratory Reports *

Report: Quality Management Report

Formal Examination: Formal Examination

* This assessment has a compulsory requirement.


Compulsory Requirements

In order to pass this course, each student must complete ALL of the following compulsory requirements:

General Course Requirements:

  • Laboratory: There is a compulsory attendance requirement in this course. - Students must participate in minimum of 80% of scheduled laboratory sessions.
  • Laboratory: Induction Requirement - Students must attend and pass the induction requirements before attending these sessions. - In order to participate in this course, students must complete a compulsory safety induction.

Course Assessment Requirements:

  • Report: Pass Requirement - Students must pass this assessment item to pass the course. - Students must participate in and submit reports for a minimum of 80% of scheduled laboratory sessions and obtain a passing grade of at least 50%

Contact hours

Ourimbah

Laboratory

Face to Face On Campus 3 hour(s) per Week for Full Term

Lecture

Face to Face On Campus 2 hour(s) per Week for Full Term