FOOD601 Food Processing and Quality

- Lecture 1: General Introduction

Dr. Haotian Zheng

2017
Preparation may quicken the work
FOOD601 ：
Food Processing and Quality (FPQ)
• What is FPQ
• What is the position of FPQ in the whole programme
• Why FPQ
– From operation to innovation (feasible, trackable & controllable)
– From head to desk to lab to pilot to commercialtrial to real production to launch
• For who…
– Research or Application focus
• Food Technologist
• Food Scientist
• Food Engineer (process engineer or mechanical engineer)
Teaching & Learning
• At postgraduate level
– Independency
– A team player
– Critical thinking
– Theoretical knowledge – Technical Skills
• Design: real life research is the back bone
• Do not hesitate to ask: direct or indirect relevant questions
– In the class
– Office hours
Content for Today
• Course Introduction
– Purposes & Aims
– Structure & Logic
– Content
– Evaluation

• People Introduction
– Who, Background, Expectations (+why), Academic/Technical interests, Career

• Group building

• Questions (for assignment 4) & Technical presentation for next week

• Q&A
Course Introduction

Course Introduction
Purposes & Aims
Purposes & Aims
Structure & Logic
Lectures
&

Advices

Teamwork Individual Tasks

A1 A2
A3 A4
Understanding Literature
Case Study Questions
Literature Review
Content for FPQ
• 20 face to face activities:
– 18 Lectures & Tutorials + 2 Presentation Sessions
– 3 for case study: yoghurt design
– Topics: Industrial Processing, Food Quality, Conventional Process, Emerging Process, Trial
Management, Integrated Approaches, Assignment Feedbacks
• Case Study: Yoghurt Making
– 1 lecture, 1 tutorial, 2 presentations, 3 labs, 1 report (induvial)
• 4 Labs:
– Introduction, Extrusion, Textural properties, Case study
• 4 Assignments --- Evaluation
Evaluation
• 4 Assignments (As):
– A1: Technical literature review & presentation (individual), 15%

– A2: General literature review (team & individual), 30%

– A3: Case study, presentations + report, 35%

– A4: Answers to questions (from lectures & labs), 20%

Assignment scheme
• A1: Technical presentation (15%)
– 10min presentation/each student
– One technical original research paper
– One week preparation
– Student list (alphabetically)
– Recommended content: key purposes, importance to the
filed, approach, key findings, your own opinions, etc.
Assignment scheme
• A2: Literature Review (30%)
– Each team will choose 1 topic
– Teamwork: choosing topic & discussing content
– Compliant with the style of a review article in a scientific
journal (using “Journal of Food Processing and Preservation” as a reference )
– Write and submit your own review article
Assignment scheme
• A3: Case Study (40%)
– Teamwork: plan, implement, discuss, present
– 2 Presentations (by team): Plan + Final
– 1 report (by individuals): write and submit your own
– Report content: impacts of formulation and processing conditions,
possible innovations, Lab report (relevant methods, results and
discussions should be included).
Assignment scheme
• A4: Answers to Questions
– 10-15 questions which are relevant to lectures and labs (provided at the end of
each lecture)
– Write and submit your own answers
Milestone Evaluation Due date Who
Build Groups N.A. 27-2-2017 Lecturer
Beginning of every
Technical Presentation 15% lecture or tutorial (starts Every student
(assignment 1) from 2nd week)
Decide a topic for 5% 3-3-2017 Groups (students)
assignment 2*
Present proposal for case
study 5% 27-3-2017 Groups (students)
(as part of assignment 3)
Hand in assignment 2 25% 7-4-2017 Every student
Final presentation of case
study 5% 30-5-2017 Groups (students)
(as part of assignment 3)
Hand in case study report 25% 2-6-2017 Every student
(as part of assignment 3)
Hand in assignment 4 20% 2-6-2017 Every student

*: each group will submit a topic/title for "assignment 2" to the lecturer including a short description of the content in the literature review (no more than 250 words).
Rationale
1. Skills in literature review: A1 & A2 & A3
2. Processing insights: A1 & A2 & A3 & A4
3. Quality Assessment: A2 & A3 & A4
4. Assessing NPD: A3 & A4
A=assignment
Schedule for Assignment 1 1 Michael Abernethy 6/03/2017

2 Parvathy Babu 8/03/2017

3 Manmath Bejkar 8/03/2017

4 Sachin Deshmukh 13/03/2017

5 Sandy Du 13/03/2017

6 Upasana Jaiswal 15/03/2017

7 Suganya Kamaraj 15/03/2017

8 Deborah Kigare 20/03/2017

9 Revathy Krishna Kumar 20/03/2017

10 Goldy Krishnalal 22/03/2017

11 Biny Kuriakose 22/03/2017

12 CHEN Li 29/03/2017

13 Lena Lin 29/03/2017

14 Silu Liu 1/05/2017

15 Zezhou Man 1/05/2017

16 Vivek Masoji 3/05/2017

17 Anthea Mogua 3/05/2017

18 Neha Nair 8/05/2017

19 Avitta Olivero 8/05/2017

20 Preet Preet Kour 10/05/2017

21 Sintia Ramadhani 10/05/2017

22 Vijendra Rane 15/05/2017

23 Anisha Shaji 15/05/2017

24 Feige Shen 17/05/2017

25 Sophie Stantiall 17/05/2017

26 Joyce Tang 22/05/2017

27 Jenny Wang 22/05/2017

28 Mark Yang 24/05/2017

29 Qingxuan Zhang 24/05/2017

30 Xue Zhang 31/05/2017

31 Joinna Zhu 31/05/2017

32 Antonetta Zisengwe 31/05/2017

Questions?
Course Introduction

People Introduction
People introduction
• Who
• Academic background
• Expectations from the course & why
• Academic/Technical Interests
• Future Career (optional)
Team/Group building
1 2 3
1 CHEN Li 7 Lena Lin 13 Silu Liu
2 Jenny Wang 8 Joyce Tang 14 Qingxuan Zhang
3 Michael Abernethy 9 Parvathy Babu 15 Sophie Stantiall
4 Goldy Krishnalal 10 Biny Kuriakose 16 Vivek Masoji
5 Antonetta Zisengwe 11 Sintia Ramadhani 17 Vijendra Rane
6 Sachin Deshmukh 12 Suganya Kamaraj

4 5 6
18 Zezhou Man 23 Feige Shen 28 Mark Yang
19 Xue Zhang 24 Joinna Zhu 29 Sandy Du
20 Upasana Jaiswal 25 Deborah Kigare 30 Revathy Krishna Kumar
21 Anthea Mogua 26 Neha Nair 31 Avitta Olivero
22 Anisha Shaji 27 Preet Preet Kour 32 Manmath Bejkar
Question(s) for Assignment 4 &
Technical presentation for next week
• No question for this week

• Technical Presentation for next week:

– The research paper:
Bong, D. D., & Moraru, C. I. (2014). Use of micellar casein concentrate for Greek-style yogurt
manufacturing: Effects on processing and product properties. Journal of Dairy Science, 97(3), 1259-1269.
http://www.sciencedirect.com/science/article/pii/S0022030214000472
Some references for further reading

• Brennan, J. G., Grandison, Alistair S. (2011). Food Processing Handbook.

Hoboken, NJ, USA: Wiley-VCH.
• Clark, S. (2014). Food Processing : Principles and Applications (2nd
Edition). Somerset, NJ, USA: Wiley.
• Sun, D.-W. (2014). Food Science and Technology : Emerging Technologies
for Food Processing (2nd Edition). Cambridge, GBR: Elsevier Science.
• Fellows, P. (2000). Food processing technology : principles and practice
(2nd ed.. ed.). Cambridge: Cambridge : Woodhead.
• Dairy Processing Handbook (Tetra Pak)
Q&A
 Original Research VS Review
???
Examples
• Original research:
• Review:
• Review 1 (Questions regarding general processing and quality question)
• Review 2 (Questions regarding formulation and product attributes e.g. sensory)
• Review 3 (Questions regarding general mechanism)
• Review 4 (Questions regarding detailed mechanism)
Lincoln University | www.lincoln.ac.nz
 Except where otherwise noted, this work is licensed under
https://creativecommons.org/licenses/by-nc-nd/3.0/

Dr. Haotian Zheng at Lincoln University (NZ) is the author of this work Lincoln University | www.lincoln.ac.nz