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On successful completion of the module, students should be able to:
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Describe the main components of food.
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Discuss food components with respect to composition, properties and impact on food processing.
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Compare and contrast the various methods used to improve food shelf-life, quality and stability.
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Evaluate the effect of microorganisms on food.
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Describe the main innovations in the modern food industry and their role in manufacturing.
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Discuss, in detail, the difference between food spoilage and food poisoning.
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Explain the role played by legislation in controlling the development and availability of novel foods.
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Critically assess the role of, and requirement for, hygiene during food manufacture.
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