Overview

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Academic contacts

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Offerings

MURDOCH-S1-FACE2FACE-2025-ONGOING

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Requisites

Prerequisite

Other learning activities

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Learning activities

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Learning outcomes

1.

Explain how the physicochemical and nutritional properties of food influence food processing.

2.

Communicate the effect and the importance of processing on nutrients.

3.

Use appropriate techniques and equipment for the processing of food products including foods for specific dietary purposes.

4.

Demonstrate skill and confidence in proposing practical solutions (including engineering solutions to problems that can occur during processing.

5.

Evaluate various solutions in resolving processing problems.

Assessments

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Additional information

Unit content:

Food commodities including seafood, meat, eggs, milk, grains, legumes, nuts, fruit and vegetables, composition including carbohydrates, proteins, fats and fibre, the nutritional and physicochemical characteristics and interaction during processing.

Other notes:

Prior to the learning experience, students will be required to undertake pre-readings. Students will have to have also completed Fundamentals of Chemistry (CHE140) or its equivalent.