Food Technology

Food chemistry, processing, safety and preservation.

Food Science Foundations

• Introduction to Food Technology & Food Composition
• Reaction Kinetics
• Food Chemistry & Microbiology

Food Process Engineering

• Heat Exchangers
• Thermal Processing: Pasteurisation & Sterilisation
• Food Process Engineering & Unit Operations

Preservation & Storage

• Refrigeration
• Drying
• Food Preservation: Freezing, Chilling, Water Activity & Hurdles
• Post-Harvest & Food Process Engineering

Safety, Quality & Packaging

• Quality, Reliability & Design of Experiments
• Food Safety, Quality Assurance & HACCP
• Food Packaging & Shelf-Life Engineering

Product Development

• Food Product Development, Formulation & Labelling