This module examines the ingredients, processing steps and technology involved in producing safe and wholesome foods and utilising the concept of integrating unit operations into complete process lines for the manufacture of food products.
Processing including pre-process treatment of meat and poultry
Processing including pre-process treatment of fish and seafood
Processing milk and dairy products
Milk pasteurisation and heat transfer
Fruit and vegetable production and processing
Cereal processing and extrusion technology
Processing eggs: quality factors, storage, pasteurisation, freezing and drying.
Sugar and chocolate confectionery
Lecture format with the use of audiovisual aids.
Lectures will be paralleled with a series of Laboratory Practical sessions.
Demonstrations and Industrial visits.
Critical evaluation of selected scientific literature.
Group discussions on various topics - media, current trends, legislation, new products, novel technologies, production lines
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