Course Title: Food Preservation

Part A: Course Overview

Course Title: Food Preservation

Credit Points: 12


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2136

City Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 2 2006,
Sem 2 2008,
Sem 2 2009,
Sem 2 2010,
Sem 2 2011,
Sem 2 2012,
Sem 2 2013

Course Coordinator: Mr Peter Cooper

Course Coordinator Phone: +61 3 99252131

Course Coordinator Email:p.cooper@rmit.edu.au

Course Coordinator Location: 7.3.46B

Course Coordinator Availability: Normal hours


Pre-requisite Courses and Assumed Knowledge and Capabilities

This is an introductory enabling course requiring no formal prerequisites.


Course Description

Students of the course will study commercial preservation technologies used in the preservation of fresh, minimally processed and processed foods in terms of their objectives, mode of action and the unit operations, materials and equipment employed.
In addition to the study of food preservation techniques which preserve foods through the application of heat, removal of heat, modification of water activity, modification of atmosphere , modification of acidity and through fermentation and chemical preservation , new and emerging preservation technologies will also be considered as will the role of packaging in relation to food preservation.
Students will also be introduced to the Hazard Analysis Critical Control Point (HACCP) food safety management system.


Objectives/Learning Outcomes/Capability Development

The overall purpose of this course is to develop:
An ability to apply scientific principles to develop, produce and monitor food products and ingredients for the food industry which are safe, nutritious and appealing for human or animal consumption and to do so safely, in a changing global market shaped by economic, cultural, environmental and regulatory forces.

Upon successful completion of the course, students should be able to:
• Locate and appraise legislative requirements or authoritative guidelines relevant to shelf life extension in fresh, minimally processed and processed foods.
• Recognise the elements of the Hazard Analysis Critical Control Point (HACCP) system
• Identify the principles of preservation processes
• Operate or observe equipment used in preservation processes with an understanding of the mechanism of preservation employed and the effects of the individual unit operations applied on food properties.
• Apply principles of food preservation to pilot scale production of processed food and evaluate variation in processing parameters or product formulation on product properties
• Prepare for practical exercises, organise team work and reflect on issues arising from practical exercise(s) and or production simulation(s) utilising the communication tools i.e. DLS Discussion board
• Identify and examine the method of packaging, packaging materials and storage practices employed in shelf life extension of fresh, minimally processed and processed foods in terms of the produce properties
• Recognise and analyse spoilage symptoms in fresh, minimally processed and processed foods and relate  same to the causes of food spoilage.
• Appreciate the effects of the raw material quality and handling procedures on the required severity of heat treatment, and total safety of the canned food produced
• Apply mathematical equations to calculate and graph process parameters and critically evaluate the boundaries of “acceptable” processes
• Appreciate the effect of processing upon the nutritional properties of foodstuffs



Overview of Learning Activities

The learning activities in this course include practical work, lectures, revision work and assignment work.
These activities provide experience in the use of equipment, evaluation of the properties of fresh, processed and or minimally processed produce, opportunities to gain an understanding of the connection between scientific concepts and theories and their application and practice and opportunities to experience processing involved in food preservation and the impact on food properties.


Overview of Learning Resources

Students will be provided with lists of relevant texts, (re recommended reference list below), library resources (including appropriate journals) and freely accessible Internet sites.
Students will be able to access course information and learning material through the MyStudies site(also known as online@RMIT and Learning Hub).
Moir C.J Andrew-Kabilafkas C. Arnold G., Cox B. M. Hocking A. D & Jenson I., 2001, Spoilage of Processed Foods: Causes and Diagnosis, Southwood Press Pty Limited.
Fellows.P.J., 2000, Food Processing Technology Principles and Practice Woodhead Publishing Limted, Cambridge.
Reyes, V.G 1996, Improved preservation systems for minimally processes vegetables. Food Australia 48 (2)
Wills R.B.H mcGlasson W. B. Graham, D, Lee T.H and Hall E.G.1989, Postharvest An Introduction to the Physiology and handling of fruit and vegetables, 3rd ed. N.S.W University Press.
Potter N.N and Hotchkiss J.H. 1998, Food Science Aspen Publishers Inc. Maryland
Heldmann, D.R Hartel, R.W., 1997, Principles of food processing, International Thompson Publishing
Adams and Moss, 1995. Food Microbiology. The Royal Society of Chemistry, Thomas Graham House, Cambridge
Dellino, C.V.J 1990. Cold and Chilled Storage Technology, Blackie, London
Fellows, P.T 2000. Food processing Technology Principles & practices, CRC Press, Boca Raton. FL. RMIT call number 664F322.
Gould, G.W 1989. Mechanism of Action of Food Preservations procedures. Elsevier Applied Science, RMIT call number: 644.028.M486
Josephson, E.S and Peterson M.S. 1988. Preservation of Food by Ionizing Radiation, Vol III, CRC Press, Florida
Rees and Betlsion, 1991. Processing and Packaging of Heat Preserved Foods, Blackie, London
Stumbo, C.R. 1973 Thermobacteriology in Food Processing. 2nd Ed. Academic Press. London
Wiley, R.C. Minimally Processed Refrigerated Fruits and vegetables, Chapman & Hall. RMIT call number 664.85. M665


Overview of Assessment

Assessment in this course is based both on theory work and practical work. Theory work assessment contributes 75% to the overall course assessment and practical work 25% to the overall assessment.