CHEM ENG 7075 - Food Processing and Safety

The importance of food processing is to convert the raw food materials into the attractive, marketable products, and boost the shelf life of the food products. This course will provide an advanced understanding of scientific principles and concepts related to food processing and safety, particularly for design, operation and optimization of the processes. The course content will cover a comprehensive introduction on (1) food processing technology of manufacturing and handling of the selected food products, including standardization, pasteurization, filtration, and fermentation; (2) food quality control management including Australian food safety standards, Hazard Analysis and Critical Control Point (HACCP), and safety of handling and storing food products in the production line. The course is delivered through a combination of per-recorded lectures, workshops, and group-practicals. By completion of the course, students will be equipped with a skill set in both food manufacturing and quality control.