Food Processing

Subject 208-742 (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: Graduate/Postgraduate
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: 50 hours of lectures
Total Time Commitment: Not available
Prerequisites: None
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:


Stirk Kyle
Subject Overview: Preservation techniques (physical, chemical and

biological) and applications including reference to legal

requirements; processing operations - the principles of the

process, factors influencing the selection of equipment and the

effect on the food and food components: pumping; heat (direct,

indirect, ultra heat treated); mixing and blending; separation and

clarification; homogenisation; standardisation; concentration;

drying/dehydration; freezing; membrane processing, diffusion

techniques; extrusion; baking; emerging technologies: pulse

technology, microwave, irradiation etc.; packaging; factory

services; cleaning and sanitation: fouling of surfaces, principles

of effective cleaning, action of detergents and sanitisers, factors

influencing effective cleaning-in-place (CIP).

Assessment: Major assignment (40%) of 2500 words, focussing on an area of the subject in depth with all up-to-datereferences; minor assignment (20%) of 1500 words covering anarea different to the one in the major assignment; three hourwritten examination (40%). Assignments may be industrybased.
Prescribed Texts: None
Breadth Options:

This subject is not available as a breadth subject.

Fees Information: Subject EFTSL, Level, Discipline & Census Date
Related Course(s): Master of Food Science
Postgraduate Diploma in Food Science

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