FOODSCI 202 : Food Preservation


2020 Semester Two (1205) (15 POINTS)

Course Prescription

Food is spoilt by microbiological, chemical, biochemical and physical processes. It is important to understand the mechanism of spoilage caused by each of these processes in order to prevent or minimise such degradation. This course includes fundamental principles covering the preservation and processing of different food products. The principles involved in the development of food safety and HACCP programmes, as well as New Zealand food laws are also covered.

Course Overview

The course is designed for the stage 2 students whose major is Food Science and Nutrition. It will lead to both Food Science and Nutrition pathways. The course is a prerequisite for FOODSCI 306. This course is good preparation for anyone wanting to do postgraduate study in Food Science. The skills developed in this course are particularly useful for those wishing to have a career in food processing industries. The course introduces students to the multifaceted nature of food science and technology with a focus on the interplay between food science, technology , engineering and nutrition for the purpose of food preservation. Legislative and regulatory aspects related to food preservation and production are also be introduced. Concepts will be illustrated using real food systems with a focus on different types of food processing methods relevant to food industries. There are 3 lectures per week and one laboratory per fortnight which are designed to complement the lectures to increase students’ understanding of food processing and preservation.   The topics are delivered by Fan Zhu,  Kang Huang,   Peter Swedlund from the Faculty of Science, and  Meng Wai Woo from the Faculty of Engineering. This is a core course for BSc majoring in Food Science students.  The topics covered in the six blocks include: Shelf life; Fruit and Vegetable postharvest; Rheology and thermodynamic laws; Oil refining; Packaging; Meat and dairy processing; Food safety aspects of food preservation;  Food processes and changes in food properties.

Course Requirements

Prerequisite: 15 points from FOODSCI 200, 201, 15 points from MATHS 108, 110 Restriction: FOODSCI 302

Capabilities Developed in this Course

Capability 1: Disciplinary Knowledge and Practice
Capability 2: Critical Thinking
Capability 3: Solution Seeking
Capability 4: Communication and Engagement
Capability 5: Independence and Integrity
Capability 6: Social and Environmental Responsibilities
Graduate Profile: Bachelor of Science

Learning Outcomes

By the end of this course, students will be able to:
  1. Recognise the role of engineering, chemistry, microbiology and other disciplines and their interdependence in processing and preservation of foods. (Capability 1, 2 and 3)
  2. Describe and explain basic principles of several food processing and preservation methods including thermal processing, freezing, dehydration, fermentation, high pressure processing, pulsed electric field and pulsed light processing, and irradiation. (Capability 1, 2, 3 and 5)
  3. Describe and explain the principles of packaging including controlled atmosphere and modified atmosphere packaging. Understand the basis for selecting some important packaging materials use for different packaging systems and some of their important properties. (Capability 1, 2, 3, 4 and 5)
  4. Derive, analyse and solve hands-on laboratory experience and questions in food preservation and processing and ability to work in teams. (Capability 1, 2, 3, 4, 5 and 6)
  5. Be able to solve and be proficient with shelf life determinations and able to predict shelf life using accelerated shelf life tests. (Capability 1, 2, 3 and 5)
  6. Describe and apply the principles of operation, and the key process parameters for microbial safety and quality of juice and beverages and other food products. (Capability 1, 2, 3 and 5)


Assessment Type Percentage Classification
Coursework 70% Individual Coursework
Laboratories 30% Individual Coursework
Assessment Type Learning Outcome Addressed
1 2 3 4 5 6
Laboratory exercises: 30 % 
Test:  15 % 
Exam:  55 %

This course requires passes in both theory (test and exam) and practical (laboratory exercises) components


Learning Resources

There is no prescribed text. 
Lecture notes will be provided as pdf files prior to classes and students are advised to print these prior to class to allow for annotation. 
Lectures will be recorded for those who are not able to attend.  Suggested readings and other activities will provided with each block.

Special Requirements

Attendance at the laboratories is compulsory.  Exceptions will be made in the case of medical certificates or (with prior approval) participation in major sporting or cultural events.  
To attend the laboratories students will need safety glasses, an approved laboratory coat and closed toe shoes.

Workload Expectations

This course is a standard 15 point course and students are expected to spend 10 hours per week involved in each 15 point course that they are enrolled in. 

For this course, there is 36 hours of lectures and 24 hours of laboratory exercises in total. 

You can expect the following each fortnight; 

6 hours of lectures  

4 hours in the laboratory 

4 hours preparing a laboratory report 

6 hours reading and thinking about the content, post-class activities, and test preparation.

Digital Resources

Course materials are made available in a learning and collaboration tool called Canvas which also includes reading lists and lecture recordings (where available).

Please remember that the recording of any class on a personal device requires the permission of the instructor.


The content and delivery of content in this course are protected by copyright. Material belonging to others may have been used in this course and copied by and solely for the educational purposes of the University under license.

You may copy the course content for the purposes of private study or research, but you may not upload onto any third party site, make a further copy or sell, alter or further reproduce or distribute any part of the course content to another person.

Academic Integrity

The University of Auckland will not tolerate cheating, or assisting others to cheat, and views cheating in coursework as a serious academic offence. The work that a student submits for grading must be the student's own work, reflecting their learning. Where work from other sources is used, it must be properly acknowledged and referenced. This requirement also applies to sources on the internet. A student's assessed work may be reviewed against online source material using computerised detection mechanisms.

Inclusive Learning

All students are asked to discuss any impairment related requirements privately, face to face and/or in written form with the course coordinator, lecturer or tutor.

Student Disability Services also provides support for students with a wide range of impairments, both visible and invisible, to succeed and excel at the University. For more information and contact details, please visit the Student Disability Services’ website at

Special Circumstances

If your ability to complete assessed coursework is affected by illness or other personal circumstances outside of your control, contact a member of teaching staff as soon as possible before the assessment is due.

If your personal circumstances significantly affect your performance, or preparation, for an exam or eligible written test, refer to the University’s aegrotat or compassionate consideration page:

This should be done as soon as possible and no later than seven days after the affected test or exam date.

Student Feedback

During the course Class Representatives in each class can take feedback to the staff responsible for the course and staff-student consultative committees.

At the end of the course students will be invited to give feedback on the course and teaching through a tool called SET or Qualtrics. The lecturers and course co-ordinators will consider all feedback.

Your feedback helps to improve the course and its delivery for all students.

Student Charter and Responsibilities

The Student Charter assumes and acknowledges that students are active participants in the learning process and that they have responsibilities to the institution and the international community of scholars. The University expects that students will act at all times in a way that demonstrates respect for the rights of other students and staff so that the learning environment is both safe and productive. For further information visit Student Charter (


Elements of this outline may be subject to change. The latest information about the course will be available for enrolled students in Canvas.

In this course you may be asked to submit your coursework assessments digitally. The University reserves the right to conduct scheduled tests and examinations for this course online or through the use of computers or other electronic devices. Where tests or examinations are conducted online remote invigilation arrangements may be used. The final decision on the completion mode for a test or examination, and remote invigilation arrangements where applicable, will be advised to students at least 10 days prior to the scheduled date of the assessment, or in the case of an examination when the examination timetable is published.

Published on 09/08/2020 11:17 a.m.