HSN315 - Food Manufacturing and Process Innovation

Year:

2020 unit information

Enrolment modes: Trimester 1: Burwood (Melbourne)
Credit point(s): 1
EFTSL value:

0.125

Cohort rule:

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 Health-enquire@deakin.edu.au. Enrolment quotas apply.

Prerequisite:

HSN204

Corequisite:

Must be enrolled in or have previously successfully completed HSN010

Incompatible with:

HSN306

Study commitment

Students will on average spend 150 hours over the teaching period undertaking the teaching, learning and assessment activities for this unit.

Scheduled learning activities - campus

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).

Content

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.

Unit Fee Information

Click on the fee link below which describes you:

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