Australia’s primary industries have a strong tradition of being innovative and adaptive to new challenges. They have proven to be highly efficient and competitive in international markets. The outlook for the Australian primary industries sector is strong, with the world’s demand for food rising, driven by population growth and calls for higher quality and greater variety of food.
The food and beverage industry of Australia and New Zealand is a major contributor to both commerce and employment, with a 26% share of Australia’s total manufacturing value. It is also known worldwide for continually providing the wider community with an enviable range of produce due to climatic differences across the continent.
When you are transporting food, you need to consider two main food safety issues: keeping the food protected from contamination and, if the food is potentially hazardous, keeping it cold (5°C or colder) or hot (60°C or hotter).
Technological advances have led to an increase in food productivity and quality in recent years. In this program we consider environmental issues in food production and question the true cost of these changes
When customers purchase mass produced food products they expect consistency in taste, texture, appearance and smell. Food companies spend large amount of money ensuring that all factors of quality control meet the consumer's expectations. This program identifies the various levels of controls in place in Australia to ensure that the food provided to consumers is of high quality. The aim of food manufacturers is to prepare and market foods that will be safe to eat and that will have a reasonable shelf-life. This program explores the many factors on how quality can be measured in food manufacturing. Then the program examines the importance of quality control in food manufacture, due to the recent food poisoning outbreaks. It finishes by looking at who is responsible for quality assurance within a large food manufacturer.
The HACCP system - Hazard Analysis Critical Control Points - was developed in the 1960s in the US and was used in the NASA space program.
This program analyses and explains this scientific system, which identifies specific hazards and measures for their control, ensuring food safety. HACCP can be applied throughout the food chain from primary production through to consumption. HACCP also aids in the inspection of food premises by regulatory authorities and ensures confidence in export industries that the food we produce is safe.
Our expertise in food science helps the Australian food industry compete in domestic and global markets and make food products for Australian consumers that are safe, sustainable and taste great.
The Australian horticulture industry is diverse, both geographically and in the products it grows. Australia includes most climatic zones, from cool temperate to hot tropical. As a consequence, Australia grows a full range of horticultural food and amenity crops across the large continent. Because of its relative isolation, Australia is free of many pests and diseases of international biosecurity significance.
