Principles of Food Preservation

University of Queensland

Course Description

  • Course Name

    Principles of Food Preservation

  • Host University

    University of Queensland

  • Location

    Brisbane, Australia

  • Area of Study

    Nutrition and Food Science

  • Language Level

    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.

    Hours & Credits

  • Host University Units

  • Recommended U.S. Semester Credits
  • Recommended U.S. Quarter Units
  • Overview

    Course description
    Food preservation methods & techniques used in commercial food processing.
    Learning Objectives
    After successfully completing this course you should be able to:
    1. outline the principles of food preservation
    2. apply basic methods currently used to preserve foods
    3. discuss the limitations of these methods
    4. able to undertake basic calculations used in formulating food products
    5. use the correct hygienic procedures in the handling, preparation and processing of a range of manufactured food products
    Class Contact
    3 Lecture hours, 3 Practical or Laboratory hours
    Prac Quiz
    Type: Online Quiz-Practical
    Learning Objectives Assessed: 1, 2, 3, 4, 5
    Due Date: Throughout the Semester
    Weight: 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.
    Type: In class QUIZ-Lecture
    Learning Objectives Assessed: 1, 2, 3, 4, 5
    Due Date: Throughout the Semester during the lecture time
    Weight: 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 Report
    Type: Report
    Learning Objectives Assessed: 2, 3
    Due Date: End of Semester
    Weight: 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 examination
    Type: Exam - during Exam Period (Central)
    Learning Objectives Assessed: 1, 2, 3, 4, 5
    Due Date: Examination Period
    Weight: 50%
    Reading: 10 minutes
    Duration: 120 minutes
    Format: Short answer, Short essay
    Task 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.

Course Disclaimer

Courses and course hours of instruction are subject to change.

Eligibility for courses may be subject to a placement exam and/or pre-requisites.

Some courses may require additional fees.

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.