Food processing and innovation

CHE5804

Synopsis

The unit introduces the technology and innovation involved in transforming oil and fats into food materials and their applications in food products. This includes the innovative approaches for the synthesis of healthful lipids and the isolation of minor phytochemicals during oil and fats processing. The legislation and regulations involved in food manufacturing and fat-based food products are also covered.

Sourced from the Monash Handbook 2026.

Quick facts

Credit points: 6
Level: 5
Audience: Postgraduate
Type: Coursework
School: Faculty of Engineering
Faculty: Department of Chemical and Biological Engineering
Handbook year: 2026

Prerequisites

No prereqs in the handbook graph.

What it unlocks

Nothing in the visible graph depends on this unit.