Principles of Food Preservation
University of Queensland
Area of Study
Nutrition and Food Science
Taught In English
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Host University Units2
Recommended U.S. Semester Credits4
Recommended U.S. Quarter Units6
Hours & Credits
OverviewCourse descriptionFood preservation methods & techniques used in commercial food processing.Learning ObjectivesAfter successfully completing this course you should be able to:
Class Contact3 Lecture hours, 3 Practical or Laboratory hoursAssessmentPrac QuizType: Online Quiz-PracticalLearning Objectives Assessed: 1, 2, 3, 4, 5Due Date: Throughout the SemesterWeight: 20%Task Description: There will be short on-line quizzes associated with each practical. The online quiz will be made aviable via Blackboard each week on a perticular day for a perticular duration. Details on the online quizzes will be discussed by laboratory coordinator during Week 1.QUIZType: In class QUIZ-LectureLearning Objectives Assessed: 1, 2, 3, 4, 5Due Date: Throughout the Semester during the lecture timeWeight: 20%Task Description: There will be four in class quizzes undertaken during the semester. The schedule for the quizzes is given in the timetable published in the ECP and Blackboard. Each quiz will be for 10 minutes.Practical ReportType: ReportLearning Objectives Assessed: 2, 3Due Date: End of SemesterWeight: 10%Task Description: Students will be required to submit one practical report. These reports should not be more than 5 pages (typed) not including figures or tables used to present results or references. The practical report should be brief and more emphasis should be given to results and interpretation (brief) of results. Guidelines on report format, font, font size and margin widths are specified in the back of the practical manual.The reports will be submitted on Blackboard. You must submit your assessment by 11:59 pm on the date it is due. You should also keep an electronic copy of every piece of assessment you submit.Students will keep one practical record book. Raw data will be signed of randomly by the supervisor after each prac.Final examinationType: Exam - during Exam Period (Central)Learning Objectives Assessed: 1, 2, 3, 4, 5Due Date: Examination PeriodWeight: 50%Reading: 10 minutesDuration: 120 minutesFormat: Short answer, Short essayTask Description: Final examination will assess: (1) the level of theoretical knowledge and understanding of the basic principles of food preservation; (2) the level of theoretical knowledge and understanding of various techniques applied to preserve foods.
- outline the principles of food preservation
- apply basic methods currently used to preserve foods
- discuss the limitations of these methods
- able to undertake basic calculations used in formulating food products
- use the correct hygienic procedures in the handling, preparation and processing of a range of manufactured food products
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Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.