Overview

Food preservation deals with the methods of prevention or retardation of microbial, chemical and physical degradation of foods, while maintaining their nutritional quality, flavour and consumer appeal. You will gain a theoretical and practical understanding of the scientific basis of the various traditional, modern and novel methods of food preservation … For more content click the Read More button below.

Offerings

S1-01-MALAYSIA-ON-CAMPUS

Rules

Enrolment Rule

Contacts

Chief Examiner(s)

Dr Lee Sin Yee

Unit Coordinator(s)

Dr Lee Sin Yee

Learning outcomes

On successful completion of this unit, you should be able to:
1.

Demonstrate theoretical and practical knowledge of the various ways that foods may be preserved including thermal and non-thermal processing;

2.

Explain the scientific basis of the various preservation techniques and to be able to apply the appropriate preservation techniques for different foods;

3.

Select the appropriate packaging for different foods with consideration of the use of resources, packaging stability and food safety;

4.

Determine shelf life for foods subjected to different preservation techniques, and be able to locate and appraise appropriate legislation and authoritative guidelines relating to shelf life extension;

5.

Demonstrate an understanding of how regional culture may affect acceptance of different preservation techniques;

6.

Demonstrate advanced scientific report writing and team work skills.

Teaching approach

Active learning

Assessment

1 - Laboratory reports
2 - Mid-semester exam
3 - Examination (2 hours and 10 minutes)

Scheduled and non-scheduled teaching activities

Laboratories
Tutorials

Workload requirements

Workload

Learning resources

Required resources