Food Preservation - FOOD3010

Faculty: Faculty of Engineering

School: School of Chemical Engineering

Course Outline:

Campus: Sydney

Career: Undergraduate

Units of Credit: 6

EFTSL: 0.12500 (more info)

Indicative Contact Hours per Week: 6

Enrolment Requirements:

Prerequisites: CHEM1021 or CHEM1041

CSS Contribution Charge: 2 (more info)

Tuition Fee: See Tuition Fee Schedule

Further Information: See Class Timetable

View course information for previous years.


The basis of food science is presented in a series of lectures 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.


Study Levels

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