Food Processing
The “food industry” is often classified as part of the “recession proof” financial sectors for investors, because all people require food.
Our Food Science and Technology courses allow an understanding in the scientific methods and technologies used to transform raw ingredients into food or developing food additives. Food Science and Technology typically involves using harvested crops or animal products to produce and package attractive, marketable and often long-life food products.
Courses continue by teaching how to use microscopes to identify bacteria, acquiring skills to preserve and produce various foods and drinks; differing methodologies such as low temperature, high temperature, food fermentation, drying and concentration. Specific food products processed include; cereals, fruit and vegetables, poultry and eggs, milk and meat products. Emphasis is placed on sensory analysis of foods and the statistical analysis of results. Students also determine strategies for ensuring quality, hygiene and safety through hazard analysis critical control point (HACCP), while complying with the Australian and New Zealand Food Standards Code’ requirements.
These skills are required to work as a Food Technologist in a wide array of lucrative positions, ranging from; production supervision, quality assurance, food product development, marketing and management within the Food Industry.
In particular, the Diploma of Food Science and Technology provides detailed scientific/technical knowledge and production process skills, which develops increased personal confidence in the theoretical and practical technologies of Food Chemistry, Food Testing, Food Microbiology and Nutrition.
There is the added opportunity to exit the program after 12 months with a Certificate IV in Food Science and Technology.
Graduates also qualify for Food Safety Supervisor Levels 1 & 2.
Last updated 1 December, 2008