PROC 2001 Food Science 2
Credit Points 10
Legacy Code 300842
Coordinator Rosalie Durham Opens in new window
Description This unit introduces students to the principles of food preservation, including heat treatments, chilling, freezing, dehydration, pickles and fermentation. Factors affecting food quality are explored with respect to microbial, chemical and physical changes in food and their effects on food safety, nutritional value and sensory characteristics. The basic principles of good manufacturing practises, sanitation and Hazard Analysis Critical Control Point (HACCP) for control of food safety will be studied in relation to the design of safe food manufacturing processes. The application of the food preservation principles to the processing of food products is covered through hands-on practicals in the pilot plant.
Student Contribution Band HECS Band 2 10cp
Check your HECS Band contribution amount via the Fees page.
Level Undergraduate Level 2 subject
Pre-requisite(s) PROC 1002
Equivalent Subjects LGYB 8737 - Food Science Technology Practicum 12 PROC 1004 - Food Science 2
Knowledge of first year chemistry and biology; understanding of food composition.
The following table summarises the standard assessment tasks for this subject. Please note this is a guide only. Assessment tasks are regularly updated, where there is a difference your Learning Guide takes precedence.
|Online Quizzes||4 x 15 mins||16||N||Individual|
|Laboratory report||1,800 words||25||N||Individual|
|HACCP report||1,800 words||25||N||Individual|
|Final exam||2 hours||34||N||Individual|