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 Food Preservation: Principles and Applications - FOOD1370
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Campus: Kensington Campus
 
 
Career: Undergraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.125 (more info)
 
 
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.

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