| Effective Term: | 2025/05 |
| Institute / School : | Institute of Innovation, Science & Sustainability |
| Unit Title: | Food Processing Systems 1 |
| Unit ID: | SCFST2023 |
| Credit Points: | 15.00 |
| Prerequisite(s): | (SCFST1022) |
| Co-requisite(s): | Nil |
| Exclusion(s): | Nil |
| ASCED: | 019905 |
| Other Change: | |
| Brief description of the Unit |
The unit provides students with an advanced knowledge of technical aspects of food processing systems from handling of ingredients through to packaging of finished product in large scale food manufacturing. Students will also develop analytical and problem solving skills in industry-related scenarios, and learn to apply theoretical principles of science and technology in different scales and conditions of food processing. |
| Grade Scheme: | Graded (HD, D, C, P, MF, F, XF) |
| Work Experience Indicator: |
| No work experience |
| Placement Component: | |
| Supplementary Assessment:No |
| Supplementary assessment is not available to students who gain a fail in this Unit. |
| Course Level: |
| Level of Unit in Course | AQF Level(s) of Course | | 5 | 6 | 7 | 8 | 9 | 10 | | Introductory | | | | | | | | Intermediate | | |  | | | | | Advanced | | | | | | |
|
| Learning Outcomes: |
| Knowledge: |
| K1. | Describe application of both traditional and innovative food processing techniques in food manufacturing. |
|
| K2. | Recognise the important role food ingredients play in maintaining food quality |
|
| K3. | Define and control interaction and functionality of ingredients |
|
| K4. | Demonstrate the effect of processing methods and conditions on the physico-chemical and sensory properties of food. |
|
| Skills: |
| S1. | Apply fundamentals of science and technology to describe changes in processing and storage of food products. |
|
| S2. | Apply fundamentals of science and technology to describe changes in processing and storage of food products. |
|
| S3. | Demonstrate ability to apply technical principles in different settings and scale of food preparation without compromises to quality. |
|
| S4. | Demonstrate the capacity to search and select best practices and innovative approaches to food processing. |
|
| Application of knowledge and skills: |
| A1. | Measure and characterise various quality parameters in a laboratory setting |
|
| A2. | Critically evaluate scientific data |
|
| A3. | Prepare a written report in an acceptable format using appropriate scientific language. |
|
| Unit Content: |
The unit is concerned with both theoretical and practical aspects of food processing.
Topics may include:
1.Food ingredients, additives and their functionality (eg, hydrocolloids)
2.Food manufacturing utilities
3.Physico-chemical properties (eg, emulsion, texture, colour, rheological and sensory parameters) as affected by processing
4.Unit operations and unit processes (eg, thermal and non-thermal treatments)
5.Fruit and vegetable processing industries
6.Dairy industries (eg, liquid milk, powders, solid and semi-solid dairy products
7.Other Industries focusing on regional resources and priorities |
| Graduate Attributes: |
| | Learning Outcomes Assessed | Assessment Tasks | Assessment Type | Weighting | | 1. | K1, K2, K3, K4, S1, S2, S3, S4, A1, A2, A3 | Practicals | Written report | 30-50% | | 2. | K1, K2, K3, S4, A2, A3 | Assignment | Written report | 20-30% | | 3. | K1, K2, K3, S4, A2 | Demonstrate and apply knowledge from course content in response to questions | Test | 30-50% |
|