FOOD SC 3580WT - Food Processing, Preservation & Packaging Techniques III

This course provides students with an extensive understanding of food manufacturing, processing techniques, and preservation methods along with principles of packaging. This comprehensive course integrates knowledge from diverse areas, namely chemical, microbiological, nutritional, and engineering aspects of food processing and preservation. The first half of the course introduces students to the range of processing techniques that are used in food manufacturing. This includes an exploration of the principles of each process, the processing equipment used, operating conditions, and the effects of processing on food-contaminating microorganisms. The latter half of the course focuses on various food preservation methods applicable to diverse food categories, including fresh fruits and vegetables, grains and pulses, fish, red meat, and milk. Additionally, the course delves into the principles of packaging, linking it to processing, preservation, distribution, and promotion of food products. Students will understand the role of different packaging materials in relation to food safety, quality, and shelf life. The course also considers the National Packaging Targets, emphasizing the goal of achieving a circular economy for packaging. Practical exercises, workshops/tutorials, and team-based activities will further enhance student experience, providing a hands-on approach to commonly applied technologies and Good Manufacturing Practices in compliance with government regulations.