6 points, SCA Band 2, 0.125 EFTSL
Undergraduate - Unit
Refer to the specific census and withdrawal dates for the semester(s) in which this unit is offered.
- First semester 2018 (On-campus)
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.
On completion of this unit students will be able to:
- Demonstrate theoretical and practical knowledge of the various ways that foods may be preserved including thermal and non-thermal processing;
- Explain the scientific basis of the various preservation techniques and to be able to apply the appropriate preservation techniques for different foods;
- Select the appropriate packaging for different foods with consideration of the use of resources, packaging stability and food safety;
- 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;
- Demonstrate an understanding of how regional culture may affect acceptance of different preservation techniques;
- Demonstrate advanced scientific report writing and team work skills.
Mid-semester exam: 20%
Practical reports: 30%
Examination (2 hours): 50%
Three hours of lectures per week plus 27 contact hours for practical classes
See also Unit timetable information