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FOSC302 Food Preservation and Processing

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 food materials 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 eating. 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.

Paper title Food Preservation and Processing
Paper code FOSC302
Subject Food Science
EFTS 0.1500
Points 18 points
Teaching period First Semester
Domestic Tuition Fees (NZD) $1,018.05
International Tuition Fees (NZD) $4,320.00

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Prerequisite
FOSC 201
Schedule C
Science
Contact
:aladin.bekhit @otago.ac.nz
Teaching staff
Dr Aladin Bekhit and Fiona Nyhof
Paper 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
Teaching Arrangements
The paper will involve 2 hours per week in lectures, plus a workshop and labs, as well as tutorial classes (approximately 42 hours of contact time).

Assessment:
  • Internal assessment 40% (2 reports, mid-semester test and essay)
  • Final examination 60%
(Assessment structure is subject to change for 2017)
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
Graduate Attributes Emphasised
Communication, Critical thinking, Environmental literacy, Information literacy, Research, Self-motivation, Teamwork.
View more information about Otago's graduate attributes.
Learning Outcomes
On completion of the paper, 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.

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Timetable

First Semester

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard

Lecture

Stream Days Times Weeks
Attend
L1 Monday 12:00-12:50 9-15, 17-22
Tuesday 12:00-12:50 9-15, 18-22

Practical

Stream Days Times Weeks
Attend one stream from
P1 Wednesday 14:00-16:50 11, 14
P2 Wednesday 14:00-16:50 12, 15

Tutorial

Stream Days Times Weeks
Attend
T1 Monday 15:00-16:50 9-15, 17-18, 20-22

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 food materials 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 eating. 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.

Paper title Food Preservation and Processing
Paper code FOSC302
Subject Food Science
EFTS 0.1500
Points 18 points
Teaching period First Semester
Domestic Tuition Fees (NZD) $1,038.45
International Tuition Fees (NZD) $4,492.80

^ Top of page

Prerequisite
FOSC 201
Schedule C
Science
Contact
aladin.bekhit@otago.ac.nz
Teaching staff
Dr Aladin Bekhit and Fiona Nyhof
Paper 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
Teaching Arrangements
The paper will involve 2 hours per week in lectures, plus a workshop and labs, as well as tutorial classes (approximately 42 hours of contact time).

Assessment:
  • Internal assessment 40% (2 reports, mid-semester test and essay)
  • Final examination 60%
(Assessment structure is subject to change for 2018.)
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
Graduate Attributes Emphasised
Communication, Critical thinking, Environmental literacy, Information literacy, Research, Self-motivation, Teamwork.
View more information about Otago's graduate attributes.
Learning Outcomes
On completion of the paper, 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.

^ Top of page

Timetable

First Semester

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard

Lecture

Stream Days Times Weeks
Attend
L1 Tuesday 12:00-12:50 9-13, 15-22
Friday 12:00-12:50 9-12, 15-22

Practical

Stream Days Times Weeks
Attend one stream from
P1 Wednesday 14:00-16:50 12, 15
P2 Wednesday 14:00-16:50 13, 16

Tutorial

Stream Days Times Weeks
Attend
T1 Monday 15:00-16:50 9-13, 15-22