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    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.

    About this paper

    Paper title Food Preservation and Processing
    Subject Food Science
    EFTS 0.15
    Points 18 points
    Teaching period Semester 1 (On campus)
    Domestic Tuition Fees ( NZD ) $1,173.30
    International Tuition Fees Tuition Fees for international students are elsewhere on this website.
    FOSC 201
    Schedule C
    Teaching staff

    Professor Aladin Bekhit
    Dr. Erin Young

    Paper Structure

    Lecture topics will include:

    • In-line measurements
    • Packaging
    • Solid-liquid extraction
    • Extrusion and puffing technologies
    • Novel preservation techniques
    • Osmotic dehydration
    • Vacuum frying
    • Thermobacteriology
    • 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).


    • Internal assessment 40% (2 reports, mid-semester test and essay)
    • Final examination 60%

    (Assessment structure is subject to change.)


    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
    Interdisciplinary perspective, Lifelong learning, Scholarship, Communication, Critical thinking, Ethics, Information literacy, Research, Self-motivation.
    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


    Semester 1

    Teaching method
    This paper is taught On Campus
    Learning management system


    Stream Days Times Weeks
    A1 Monday 12:00-12:50 9-13, 15-22
    Friday 12:00-12:50 9-12, 15-22


    Stream Days Times Weeks
    Attend one stream from
    A1 Wednesday 14:00-16:50 12, 17
    A2 Wednesday 14:00-16:50 13, 18


    Stream Days Times Weeks
    A1 Monday 16:00-16:50 9-13, 15-22
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