Course overview
This course provides an introduction to food production in Australia from farm gate to fork. Students participate in food production practicals, applying knowledge and skills across each of the food groups guided by industry experts. Students will refer to the evidence-base to differentiate between common food myths and the science underpinning safe and suitable food production. Students experience the role of a food technologist in commercial food production.
Course learning outcomes
- Identify and describe key food processing methods related to food production with a focus on the Australian context.
- Demonstrate familiarity and competence with the practical skills, terminology and techniques used to process food.
- Recognise risks relevant to food production.
- Explain the role of a food technologist in the formation and production of foods.