Course overview
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.
Course learning outcomes
- Describe the principles of the basic unit operations used in food processing and preservation, engaging with different traditions and practices.
- Identify the principles and applications of packaging, including material selection, in relation to food safety, shelf life, and environmental considerations, considering their impacts on diverse global contexts.
- Analyze and evaluate specific food processing, preservation, and packaging operations for selected food products, using critical thinking to optimize processing conditions and mitigate potential challenges.
- Apply knowledge of food processing, preservation, and packaging to develop a specific food product,
- Evaluate the implications of processing, preservation, and packaging techniques on the physical, chemical, microbiological, and nutritional quality of foods.
- Work collaboratively in diverse teams to communicate effectively, demonstrate leadership, comply with government regulations pertaining to Good Manufacturing Practices.
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The Student Contribution amount displayed below is for students commencing a new program from 2021 onwards. If you are continuing in a program you commenced prior to 1 January 2021, or are commencing an Honours degree relating to an undergraduate degree you commenced prior to 1 January 2021, you may be charged a different Student Contribution amount from the amount displayed below. Please check the Student Contribution bands for continuing students here. If you are an international student, or a domestic student studying in a full fee paying place, and are continuing study that you commenced in 2025 or earlier, your fees will be available here before enrolments open for 2026.