Course overview
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 and (2) food quality control management. This course aligns with the program’s intent to demonstrate a body of knowledge and apply this knowledge along with critical thinking, creativity, and innovation for industrial and real-life complex problems.
- Topic 1: Introduction
- Topic 2: Dairy Product Processing
- Topic 3: Homogenization and Pasteurisation
- Topic 4: Curd Production
- Topic 5: Cheese Processing Lines
- Topic 6: Industry level food production guest lecture 1
- Topic 7: Industry level food production guest lecture 2
- Topic 8: Food Safety
- Oral Presentation (No new content)
Course learning outcomes
- Apply principles of food processing technology
- Develop practical skills on operations related to food processing
- Use Hazard Analysis Critical Control Point (HACCP) principles to assess food processing quality control
- Analyse quality parameters of food products from various food processing methods
- Apply principles of food processing technology
Degree list
The following degrees include this course