Food Preservation: Principles and Applications - FOOD1370

   
   
 
Contact: Paton,Jane Elizabeth
 
 
Campus: Kensington Campus
 
 
Career: Undergraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.125 (more info)
 
 
Contact Hours per Week: 6
 
 
Session Offered: See Class Timetable
 
 
Fee Band: 2 (more info)
 
 

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.