School Of ScienceFood Preservation and Packaging TechnologiesWestern Sydney University Unit Code: 301180.2
Discipline: FOOD SCIENCE AND BIOTECHNOLOGY
Student Contribution Band: 2
Level: 7
Credit Points: 10
Assumed Knowledge
Bachelor of Science majoring in science; such as biological sciences, chemistry, microbiology, nutrition, medical, forensic, animal science, zoology or pharmacology sciences.
About this Unit
The objective of this unit is to provide students with an understanding of food preservation and food packaging technologies. Contemporary physical and chemical food preservation technologies will be examined, including chilling, freezing, thermal processing, fermentation, dehydration, chemical agents and novel non-thermal techniques. The chemical, physical, functional and nutritional properties of food commodities will also be examined, providing a scientific context for food quality, safety and nutrition. Students will study packaging materials science to be able to select the most appropriate packaging solutions for a range of food applications.
Special Requirements - Essential Equipment
Laboratory Coat, enclosed shoes, safety goggles.
Courses| 3749.1 | Master of Science | CONTINUING |
| 3749.2 | Master of Science | CURRENT |
| 3776.1 | Graduate Certificate in Science (Exit only) | CURRENT |
| 3777.1 | Graduate Diploma in Science (Exit only) | CURRENT |
Specialisations
| A4038.1 | Master of Science (Food Science) - 2 year pathway | CURRENT |
| A4039.1 | Master of Science (Food Science) - 1.5 year pathway | CURRENT |
| A4040.1 | Master of Science (Food Science) - 1 year pathway | CURRENT |
| A4041.1 | Master of Science (Public Health Nutrition) - 2 year pathway | CURRENT |
| A4042.1 | Master of Science (Public Health Nutrition) - 1.5 year pathway | CURRENT |
| ST3056.1 | Food Science | CONTINUING |
| ST3057.1 | Public Health Nutrition | CURRENT |
| ST3077.1 | Food Science | CURRENT |