Science
A307 Food Processing and Packaging
Relating to the principles of food safety and quality, this module aims to equip students with knowledge and skills in diverse food processing techniques, including pasteurisation, fermentation, freezing, high-pressure processing, and pulsed electric fields.
The practical-based curriculum teaches how these methods transform raw materials into high-quality, nutritious products, including functional ingredients. A significant aspect of the module is understanding the role of packaging in maintaining food quality and extending shelf life. Students will explore the science and innovation in packaging, learning about material selection, barrier properties, and sustainable packaging solutions like active and intelligent packaging. The curriculum covers various packaging technologies such as modified atmosphere packaging, microwaveable packaging, and retorting, and the interactions between food and packaging materials. Overall, students gain a comprehensive understanding of the interplay between processing and packaging techniques, essential for extending shelf life, ensuring food safety, and meeting consumer demands.