In this course you will explore the process of transforming raw ingredients into food products, focusing on the sequence of unit operations, the processing equipment, and the industry objectives of food safety, quality and innovation. Laboratory and pilot-plant practicals will reinforce your understanding of key operations and illustrate how both thermal and non-thermal technologies impact food preparation, processing, and preservation.  

In parallel, in this course you will develop career-oriented capabilities that align with current industry expectations. You will explore professional pathways, practise industry-standard methods, and begin building networks with professional groups to support your growth. Learning is delivered through a blend of lectures, tutorials, and hands-on practical sessions, ensuring you leave with both a strong technical foundation and workplace-ready skills.