FOOD SC 3530WT - Food Preservation & Packaging Techniques III

Waite Campus - Semester 1 - 2023

This course provides an overview of food preservation and handling including fresh fruits and vegetables, grains and pulses, fish, red meat, and milk. It presents comprehensive preservation methods based on chemical and microbiological additives, such as fermentation and pH lowering agents. There is also an extensive description of preservation methods using thermal and other non-thermal methods energy such as irradiation, high-pressure, and pulsed electric or magnetic fields. Students are introduced to principles of packaging and how these principles relate to processing, preservation, distribution and promotion of food products. Students identify available packaging materials, understand how to link materials to safety, quality and shelf life of foods and to compare and contrast different packaging materials. Consideration is given to the National Packaging Targets aimed at achieving a circular economy for packaging, ensuring all packaging can be reused, recycled or composted. This course will also provide students with the knowledge to enable them to choose the appropriate preservation techniques and packaging materials and types in relation to the food and to understand any problems that may occur due to inappropriate processing and/or packaging.

  • General Course Information
    Course Details
    Course Code FOOD SC 3530WT
    Course Food Preservation & Packaging Techniques III
    Coordinating Unit School of Agriculture, Food and Wine
    Term Semester 1
    Level Undergraduate
    Location/s Waite Campus
    Units 3
    Contact Up to 6 hours per week
    Available for Study Abroad and Exchange Y
    Prerequisites FOOD SC 1000RG OR FOOD SC 1002RG
    Assessment Practical Report, Online Practical Quizzes, Packaging Report, Food Processing Group Assignment, Final Written Examination
    Course Staff

    Course Coordinator: Dr Hayriye Bozkurt

    Course Timetable

    The full timetable of all activities for this course can be accessed from Course Planner.

  • Learning Outcomes
    Course Learning Outcomes
    On successful completion of this course students should be able to:
    1 Explain the principles of food preservation.
    2 Describe the technologies used to effect preservation, including both thermal and non-thermal techniques.
    3 Identify application/s of the preservation process depending on type of food.
    4 Discuss properties and uses of food packaging materials, including environmental issues, regulations and quality control.
    5 Evaluate the implications of preservation and packaging techniques on the physical, chemical, microbiological and nutritional quality of foods.
    University Graduate Attributes

    This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

    University Graduate Attribute Course Learning Outcome(s)

    Attribute 1: Deep discipline knowledge and intellectual breadth

    Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.


    Attribute 2: Creative and critical thinking, and problem solving

    Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.


    Attribute 3: Teamwork and communication skills

    Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.


    Attribute 4: Professionalism and leadership readiness

    Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.


    Attribute 5: Intercultural and ethical competency

    Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.


    Attribute 7: Digital capabilities

    Graduates are well prepared for living, learning and working in a digital society.


    Attribute 8: Self-awareness and emotional intelligence

    Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.

  • Learning Resources
    Online Learning
    Students will need to regularly access the My Uni course site for:

    1. Course announcements. 
    2. Copies of the lecture PowerPoints. These will be uploaded onto the course My Uni site prior to each lecture. 
    3. Lecture recordings.
    4. Copies of assignments and assessment information

    My Uni can be accessed via

  • Learning & Teaching Activities
    Learning & Teaching Modes
    Lectures are used to deliver content relevant to the specified course objectives. 

    Tutorials aim to develop and support the material covered in the lectures as well as provide a forum for acquiring skills and knowledge necessary to complete the assessment tasks. 

    Practicals aim to apply the knowledge and skills covered in the lectures and tutorials.

    The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

    A student enrolled in a 3-unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).
    Learning Activities Summary
    This course will cover the following topics in lectures, tutorials and practicals:

    • Overview of Food Preservation
    • Preservation of Fresh Food Products
    • Preservation using Chemicals
    • Preservation using Microbes
    • Preservation by Controlling Water, Structure,
      and Atmosphere
    • Preservation Using Heat and Energy
    • Packaging as a Preservation Technique ll
    • Types of Packaging Materials Used for Foods
    • Food Packaging Interaction
    • Industrial approach
  • Assessment

    The University's policy on Assessment for Coursework Programs is based on the following four principles:

    1. Assessment must encourage and reinforce learning.
    2. Assessment must enable robust and fair judgements about student performance.
    3. Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
    4. Assessment must maintain academic standards.

    Assessment Summary
    Assessment Task Task Type Weighting Hurdle
    Learning Outcome Due
    Practical Report  Formative and Summative


    No 1,2,3,5 Week 5

    Online Quizzes x 4

    Formative and Summative 20% No 1-5 Weeks 3,7,10,13
    Packaging Report
    Short and long answer questions
    Formative and Summative 15% No 1,4,5 Week 9

    Food Preservation  Poster & Group Presentation

    Formative and Summative 20%
    includes 5% from peer review
    No 1,2,3,5 Week 11

    Final Exam
    (2 hours duration)

    Summative 35% No 1-5 Exam Period
    Assessment Related Requirements

    Assessment Item with
    Hurdle or compulsory component
    % needed to meet
    hurdle or requirement to meet compulsory component
    Is additional assessment
    available if student does not meet hurdle requirement or compulsory component,
    if no please explain
    If additional
    assessment is available, explain what type
    Attendance at Practicals is compulsory Attendance Yes Missed practicals – it may be possible to
    make these up, but this is not easy to arrange

    Assessment Detail
    Practical Report (10%)
    Students complete one Practical Report which is based on a practical which occurs early in the semester.

    Students are expected to provide a full formal practical write-up including aims, introduction, materials & method, results, discussion and conclusion.

    Students will be required to answer questions regarding the practical aim/s and outcomes, as well as to demonstrate an understanding of the skills learnt. Students are also required to interpret and discuss the results. This includes costing, making suggestions for improvements and minimising error.

    Online Quizzes (total 20%)
    Students will complete a total of 4 quizzes during semester (worth 5% each). Quizzes will consist of multiple choice and short answer questions and relate to previous weeks practicals and the relevant theory covered in the lectures and tutorials.

    Packaging Report (15%)
    Short and Long answer questions
    Students research, analyse and then describe various advanced packaging techniques available to food industry. Questions relate to specific packaging techniques, their application/s and the role of packaging materials, sustainability and impact on environment.

    Food Preservation Poster (20%, includes 5% from peer review)
    Groups of students will select a topical issue on a selected Food Preservation technique from the list provided in Week 1. Students are to develop a poster which describes, analyses and evaluates this preservation method. This poster will be made using the UoA poster template. Each group will present their poster to the class in Week 11, giving a 10-minute talk. Each group collectively assesses the other groups’ posters and presentations. This peer assessment will contribute 5% to the overall mark for this assessment.

    Students will be required to:
    • Research information about the food preservation techniques and food spoilage from a variety of sources
    • Analyse, evaluate and critique the information gathered in relation to the technique
    • Summarise their findings using text, table/s, graph/s and diagram/s to aid in the delivery of their findings.

    Final Exam (35%)
    This will be a 2-hour summative closed-book exam during the University Exam Period. The final theory exam will examine all components of the course. It will consist of multiple choice, short answer and long answer questions.
    If an extension is not applied for, or not granted then a penalty for late submission will apply. A penalty of 10% of the value of the assignment for each calendar day that the assignment is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment.
    Course Grading

    Grades for your performance in this course will be awarded in accordance with the following scheme:

    M10 (Coursework Mark Scheme)
    Grade Mark Description
    FNS   Fail No Submission
    F 1-49 Fail
    P 50-64 Pass
    C 65-74 Credit
    D 75-84 Distinction
    HD 85-100 High Distinction
    CN   Continuing
    NFE   No Formal Examination
    RP   Result Pending

    Further details of the grades/results can be obtained from Examinations.

    Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

    Final results for this course will be made available through Access Adelaide.

  • Student Feedback

    The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

    SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy ( course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.

  • Student Support
  • Policies & Guidelines
  • Fraud Awareness

    Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student’s disciplinary procedures.

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