Technology of Food Processing

Subject 208-314 (2008)

Note: This is an archived Handbook entry from 2008.Search for this in the current handbookSearch for this in the current handbook

Credit Points: 12.500
Level: Undergraduate
Dates & Locations:

This subject has the following teaching availabilities in 2008:

Semester 1, - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period not applicable
Assessment Period End not applicable
Last date to Self-Enrol not applicable
Census Date not applicable
Last date to Withdraw without fail not applicable

Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: Thirty-six hours of lectures and 24 hours of practicals, demonstrations, site visits and computer-assisted learning (1st semester, year 3)
Total Time Commitment: Not available
Prerequisites: 208-216 Food Microbiology, 208-225 Food Chemistry Biology and Nutrition.
Corequisites: None
Recommended Background Knowledge: None
Non Allowed Subjects: None
Core Participation Requirements:

For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.

It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support:


Mr Stirk Kyle
Subject Overview:

The subject provides a detailed analysis of the processing technologies used in food production and shelf-life extension, and the underlying scientific and engineering principles involved. This will include the role of packaging materials in product integrity and quality. Students will be introduced to the concept of quality management and automated process control. Practical exercises and demonstrations will allow students to have hands-on experience in commonly applied technologies. Case studies will be undertaken on selected production technologies to develop analytical skills for selecting and evaluating the most appropriate process for specific food groups or product development.

On completion of this subject, students should be able to:

  • describe the principles and application of food processing and preservation technologies;

  • understand the principles of designing facilities for food production, including layout of equipment, provision of services, preventative maintenance, effective cleaning and sanitation processes; and

  • analyse processing technologies for their appropriate application in product development for consumer acceptance.

Assessment: Practical reports (20%), two 2-hour examinations (one mid-semester, 40% each).
Prescribed Texts: None
Recommended Texts:

Information Not Available

Breadth Options: This subject is a level 2 or level 3 subject and is not available to new generation degree students as a breadth option in 2008.
This subject or an equivalent will be available as breadth in the future.
Breadth subjects are currently being developed and these existing subject details can be used as guide to the type of options that might be available.
2009 subjects to be offered as breadth will be finalised before re-enrolment for 2009 starts in early October.
Fees Information: Subject EFTSL, Level, Discipline & Census Date
Generic Skills:

Information Not Available

Related Course(s): Bachelor of Food Science

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