This unit will introduce students to the chemistry, biochemistry and toxicology of foods. This includes an understanding of the chemical function and properties of food components, chemical interactions in foods, their effects on nutritional quality and functional properties, and potential chemical contaminants in food that could cause foodborne illness. Food constituents are described in terms...

This unit contains a series of case studies, selected from different areas of agriculture,for example, horticulture, animal production, post-harvest processing, vegetablecropping, dairy, water policy. Within each case study, the student will considercomplex problems from an industry perspective, taking on the role of a consultant toprovide practical recommendations for addressing the presented...

Tasmania has a growing reputation as a gourmet paradise, with high quality primary products and a growing fermented food and drink industry. In this unit, students will learn about the full production life cycle for fermented food and drink, from raw materials and fermentation basics, through to the packaging, labelling, distribution and marketing of final products. Development of more...