HSN315 - Food Manufacturing and Process Innovation
|Year||2016 unit information|
|Enrolment modes:||Trimester 1: Burwood (Melbourne)|
Only available to students enrolled in H315 and H300, D391 students completing the Food Studies major sequence (MJ-H000003).
Other students who would like to enrol in this unit must submit their request to email@example.com. Enrolment quotas apply.
Must be enrolled in or have previously successfully completed HSN010
1 x 2 hour class (11 weeks) and 1 x 3 hour practical (6 weeks). Students are required to attend 80% of practicals (hurdle requirement).
This unit covers basic principles of food processing (e.g. mass balance, fluid flow and heat transfer) and commercial scale processing techniques such as low temperature and thermal processing, drying and concentration, extrusion technology and irradiation. The unit also addresses the principles behind the latest food processing technologies such as minimal processing, high pressure, ultrasonic, pulsed electric field processing and their applications in nutritional retention and functional product development. Throughout the unit, the importance of food safety, quality control and environmental impact will be stressed.
Assessment task 1: 2 cloud (online) MCQ tests 20%
Assessment task 2: Individual practical reports (1500 words /3 practical reports per student) 30%
Assessment task 3: Examination (2 hours) 50%
Unit Fee Information
All Commonwealth Supported Place (CSP), fee paying undergraduate and pre-2016 commencing students
Unit fee information available soon
2016 commencing International and full fee paying postgraduate domestic students
Your units are priced based on the course you are enrolled in. Please refer to the current year's course entry to estimate the unit cost.
You can calculate the cost of each unit by using the following calculation:
Course fee x unit EFTSL value = unit price