School Of Science

Food Preservation and Packaging TechnologiesWestern Sydney University Unit Code: 301180.2


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.

3749.1Master of ScienceCONTINUING
3749.2Master of ScienceCURRENT
3776.1Graduate Certificate in Science (Exit only)CURRENT
3777.1Graduate Diploma in Science (Exit only)CURRENT


A4038.1Master of Science (Food Science) - 2 year pathwayCURRENT
A4039.1Master of Science (Food Science) - 1.5 year pathwayCURRENT
A4040.1Master of Science (Food Science) - 1 year pathwayCURRENT
A4041.1Master of Science (Public Health Nutrition) - 2 year pathwayCURRENT
A4042.1Master of Science (Public Health Nutrition) - 1.5 year pathwayCURRENT
ST3056.1Food ScienceCONTINUING
ST3057.1Public Health NutritionCURRENT
ST3077.1Food ScienceCURRENT

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