Food Preservation and Processing

University of Otago

Course Description

  • Course Name

    Food Preservation and Processing

  • Host University

    University of Otago

  • Location

    Dunedin, New Zealand

  • Area of Study

    Nutrition and Food Science

  • Language Level

    Taught In English

  • Prerequisites

    FOSC 201

  • Course Level Recommendations

    Upper

    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

  • Credit Points

    18
  • Recommended U.S. Semester Credits
    3 - 4
  • Recommended U.S. Quarter Units
    4 - 6
  • Overview

    Methods of processing and preserving food, processing equipment used, the effect on food quality, and biotechnology in the food industry. Emerging technologies in food preservation.

    Food is derived from living organisms. Some organisms may be suitable for immediate consumption. Others, on the other hand, may require some modification, such as fractionation (peeling, milling, filtration) or heat treatment, before they are suitable for use as food. This paper considers the unit operations that must be undertaken to convert raw food material into its processed form suitable for human consumption and the safe preservation of food products for later consumption. Processes are discussed in relation to the application of each technique and their effects and suitability for different types of food systems and desired end products.

    Course Structure

    Lecture topics will include:
    -In-line measurements
    -Packaging
    -Solid-liquid extraction
    -Extrusion and puffing technologies
    -Novel preservation techniques
    -Osmotic dehydration
    -Vacuum frying
    -Antioxidants in food preservation
    -Surface treatment and coating

    Learning Outcomes
    On completion of the course, students should:
    -Understand the processing technologies used in the food industry and how they affect food quality
    -Be able to assess new technologies currently being evaluated in the industry
    -Be able to evaluate the appropriateness of different technologies where more than one is available to achieve the same end
    -Be able to make a judgement on the efficacy of a particular processing technology and be able to discuss the pros and cons for the industry and the consumer
    -Be able to make a recommendation for a processing technology strategy to solve a food industry problem

    Textbooks
    There is no single source of information for this subject and the lectures will guide you to appropriate further readings. The main texts referred to will be available from the library:
    -Rahman (2007). Handbook of Food Preservation
    -Saravacos and Kostaropoulos (2002). Handbook of processing equipment
    -Barbosa-Canovas, Tapia, and Pilar Cano (2005). Novel Food Processing Technologies
    -Singh and Heldman (1993). Introduction to Food Engineering. 3rd Ed., Academic Press, San Diego

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.

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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.

Please reference fall and spring course lists as not all courses are taught during both semesters.

Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations

Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.