Monash University Handbook 2010 Undergraduate - Unit

Synopsis

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. Students 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.

Objectives

On completion of this unit students will: have theoretical and practical knowledge of the various ways that foods may be preserved including thermal and non-thermal processing; be able to explain the scientific basis of the various preservation techniques and to be able to apply the appropriate preservation techniques for different foods; be able to select the appropriate packaging for different foods with consideration of the use of resources, packaging stability and food safety; be able to 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; have an understanding of how regional culture may affect acceptance of different preservation techniques; demonstrate advanced scientific report writing and team work skills.

Assessment

Mid-semester exam: 20%
Practical reports: 30%
Three hour final exam: 50%

Chief examiner(s)

Dr. Siow Lee Fong

Contact hours

Three hours of lectures per week plus 27 contact hours for practical classes

Prerequisites

BTH2811 and MIC2011 (or FST2830 for July 2007 intake)