The University of Newcastle, Australia
Available in 2020
Course code



10 units


3000 level

Course handbook


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.



  • Semester 1 - 2020

Learning outcomes

On successful completion of the 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


  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)

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: Lab 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: 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



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


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