FST3820 · Food preservation

Overview

Food preservation deals with the methods of prevention or retardation of microbial, chemical and physical degradation of foods, while maintaining their nutritional quality, flavour and consumer appeal. You will gain a theoretical and practical understanding of the scientific basis of the various traditional, modern and novel methods of food preservation for distribution and storage. Practical, cost-effective and safe preservation techniques to extend the shelf-life of foods will be discussed.

Offerings

Assessment

The Handbook lists an examination for this unit.

Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.

Requisites

The Handbook lists no prerequisite, corequisite or prohibition for this unit.

Learning outcomes

1. Demonstrate theoretical and practical knowledge of the various ways that foods may be preserved including thermal and non-thermal processing;
2. Explain the scientific basis of the various preservation techniques and to be able to apply the appropriate preservation techniques for different foods;
3. Select the appropriate packaging for different foods with consideration of the use of resources, packaging stability and food safety;
4. Determine shelf life for foods subjected to different preservation techniques, and be able to locate and appraise appropriate legislation and authoritative guidelines relating to shelf life extension;
5. Demonstrate an understanding of how regional culture may affect acceptance of different preservation techniques;
6. Demonstrate advanced scientific report writing and team work skills.

Workload

• 2-hours of lectures; • 1-hour of tutorial; • 27 contact hours for practical classes and • 7 hours independent study per week.

Student experience, not official rules. Nothing here changes what the Handbook says.