TITLE : FOOD PROCESSING II DEPT/CODE : ABCT4013 CREDIT ...

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Processing of cereals and cereal products Processing and storage of grains; processing of flour from wheat; manufacture of ready-to-eat breakfast cereals, bread and bakery products, paste products and snack foods with examples. Processing of coffee and tea Basic processing steps and storage of roasted whole coffee and instant coffee; classification of tea; basic processing steps and storage of black tea and green tea; manufacture of coffee and tea with examples. Processing of fluid beverages Classification of beverages; processing of carbonated soft drinks, fruits and vegetable juices, beer and wine; manufacture of bottled water, orange juice, soymilk and beer with examples. Processing of confectionery Classification and composition of sugar confectionery and chocolate; manufacture of candy and chocolate with examples. Food Packaging Introduction: causes of food spoilage and deterioration; the function of packaging; package strategy. Packaging with various materials: Properties, manufacturing and applications of paper and paperboard, metal, glass, plastics; combined package systems. Packaging of fresh and processed foods: milk and dairy products; meat and seafood; fruits and vegetables; cereal and cereal products; beverage products. Other Methods of Food Processing An introduction to selected topics on other methods and recent developments in food processing and packaging such as extrusion, microwave processing, high pressure processing, ultrasound technology; tamper-evident packaging, microwaveable packaging, active packaging and edible films. 3 hours 3 hours 3 hours 2 hours 2 hours 8 hours 6 hours 6 hours TEACHING APPROACH Keynote lectures with guided reading will be used to cover the main theme of the subject matter. A qualitative and semi-quantitative approach will be used to integrate various background disciplines of microbiology, chemistry, and engineering principles into the study of food processing. Exercises in various forms (multiple choice questions, discussion questions, calculations, and analysis of food production processes) will be designed to enhance students’ understanding of the subject matters. Reading assignment and seminars presentation will be used to supplement the lectures, to familiarize students with some recent developments in food processing technology, to develop students’ capabilities in literature survey and comprehensive reading skills in food processing operations.
MODE OF STUDY Lecture Tutorial Total 36 hours 6 hours 42 hours ASSESSMENT Examination Continuous Assessment Total 50% 50% 100% Both the continuous assessment and end-of-semester examination are important elements to reflect the learning of students and their ability to apply the knowledge acquired. Students are required to obtain a Grade D or above in both the components. The continuous assessment comprises of home work assignments, in-class quizzes/tests and/or seminar presentations. It is used to assist students’ learning as well as to monitor and review their progress in respect of the expected outcomes. The final examination is used to assess the knowledge acquired by students and their ability to apply and integrate such knowledge. READING LIST Essential Smith, J.S. and Hui, Y.H. Robertson, G.L. Food Processing: Principles and Applications Food Packaging: Principles and Practice (2 nd ed.) Blackwell Publishing 2004 Taylor & Francis 2006 Supplementary Hui, Y.H. Fellows, P.J. Handbook of Food Products Manufacturing Food Processing Technology: Principles and Practice (3 rd ed.) John Wiley & Sons, Inc 2007 Woodhead 2009
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TITLE : FOOD PROCESSING II DEPT/CODE : ABCT4013 CREDIT ...

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