PROC 2002 Innovative Foods

Credit Points 10

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.

School Science

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 AND
PROC 1005

Equivalent Subjects LGYB 8737 - Food Science Technology Practicum 12 PROC 1004 - Food Science 2 PROC 2001 - Food Science 2

Assumed Knowledge

Knowledge of first year chemistry and biology; understanding of food composition.

Learning Outcomes

On successful completion of this subject, students should be able to:
  1. Describe the factors affecting food quality with respect to microbial, chemical and physical changes and their effects on food safety, nutritional value and sensory quality
  2. Explain the principles of sustainable food processing and preservation
  3. Identify the development stages critical to developing innovative foods.
  4. Articulate the critical control points and prerequisite programs needed to ensure the safety (HACCP plan) for a food process.

Subject Content

1. Food sources, including indigenous, the supply, storage, quality, nutritional value.
2. Principles of sustainable food processing and preservation.
3. Innovative food development and manufacturing.
4. Food safety regulations and procedures, including Hazard Analysis Critical Control Point (HACCP)

Assessment

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.

Item Length Percent Threshold Individual/Group Task
Online Quizzes 4x 15 mins 40 N Individual
Laboratory report 2x 1000 words 20 N Group
Final exam 2 hours 40 N Individual

Teaching Periods

2022 Semester 1

Hawkesbury

Day

Subject Contact Rosalie Durham Opens in new window

View timetable Opens in new window