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Undergraduate Handbook

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Food Preservation: Principles and Applications - FOOD1370
 Students on quad lawn

   
   
   
 
Campus: Kensington Campus
 
 
Career: Undergraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.12500 (more info)
 
 
Indicative Contact Hours per Week: 6
 
 
Fee Band: 5 (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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© The University of New South Wales (CRICOS Provider No.: 00098G), 2004-2011. The information contained in this Handbook is indicative only. While every effort is made to keep this information up-to-date, the University reserves the right to discontinue or vary arrangements, programs and courses at any time without notice and at its discretion. While the University will try to avoid or minimise any inconvenience, changes may also be made to programs, courses and staff after enrolment. The University may also set limits on the number of students in a course.