Food Preservation: Principles and Applications - FOOD1587

   
   
   
 
Campus: Kensington Campus
 
 
Career: Postgraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.12500 (more info)
 
 
Indicative Contact Hours per Week: 6
 
 
Fee Band: 2 (more info)
 
 
Further Information: See Class Timetable
 
 

Description


The basis of food science is presented in a series of lectures and integrated labs covering traditional and novel methods of preserving foods for distribution and storage. Food commodities are introduced in groups, including dairy, meat, fish, fruit, vegetables, beverages, eggs, sugars, cereals and lipids. The need for preservation is discussed, including physical, chemical and biological deterioration factors and water relationships. Technologies covered are heating, chilling, freezing, drying, brining, pickling, sugar, radiation, packaging (MAP and CAP), chemical preservatives and novel methods.