Teaching Responsibility
LJMU Schools involved in Delivery:
LJMU Partner Taught
Learning Methods
Lecture
Practical
Module Offerings
4504YAUNUT-JAN-PAR
Aims
This module aims to enable students to master the basic theory, professional knowledge and skills of food processing and food additives, which is beneficial to further study of specialized courses or engaging in food scientific research, product development, industrial production management and other related fields.
Learning Outcomes
1.
Describe the basic theory relating to food storage, processing technology and food additives
2.
Identify the quality problems in storage and processing of food, and demonstrate the ability to consult relevant data and analyse the causes
3.
Demonstrate an ability to solve practical production problems
Module Content
Outline Syllabus:An understanding of food processing technology, including raw materials and pre-treatment of food; drying processing, canning processing; sugar products and pickled products processing; processing technology of meat, dairy, and egg products; processing of cereal food.
An understanding of food additives including introduction, food colorants, food flavouring agents, food flavours and spices, tempering and tempering food additives, food preservatives, food antioxidants, food enzyme preparations and food nutrition fortifiers.
Students will also be provided with the opportunity to develop practical skills relevant to food processing.
Additional Information:This module will combine specific food technology cases with theoretical basis to enable students to apply what they have learnt to solve practical problems. This module will give students the opportunity to develop and improve their practical skills in food processing and additives.