FST3820 Food preservation
Faculty of Science
FST3820 Food preservation is a level 3, 6-credit-point, undergraduate unit from the Faculty of Science, offered in 2027 in Semester 1 at Malaysia. It has no prerequisites.
- Credit points
- 6
- Offered in 2027
- Semester 1
- Malaysia
- Assessment
- Exam 70%
- and 1 other task
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Requisites
Overview
Food preservation deals with the methods of prevention or retardation of microbial, chemical and physical degradation of foods, while maintaining their nutritional quality, flavour and consumer appeal. You will gain a theoretical and practical understanding of the scientific basis of the various traditional, modern and novel methods of food preservation for distribution and storage. Practical, cost-effective and safe preservation techniques to extend the shelf-life of foods will be discussed.
Offerings in 2027
| Teaching period | Campus | Mode |
|---|---|---|
| First semester | Malaysia | On campus |
Assessment
- Laboratory reportsWritten30%
- Mid-semester examExamination20%
- Examination (2 hours and 10 minutes)Examination50%
Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.
Learning outcomes
When you finish this unit, you should be able to:
- 1
Demonstrate theoretical and practical knowledge of the various ways that foods may be preserved including thermal and non-thermal processing;
- 2
Explain the scientific basis of the various preservation techniques and to be able to apply the appropriate preservation techniques for different foods;
- 3
Select the appropriate packaging for different foods with consideration of the use of resources, packaging stability and food safety;
- 4
Determine shelf life for foods subjected to different preservation techniques, and be able to locate and appraise appropriate legislation and authoritative guidelines relating to shelf life extension;
- 5
Demonstrate an understanding of how regional culture may affect acceptance of different preservation techniques;
- 6
Demonstrate advanced scientific report writing and team work skills.
Workload and teaching
- Laboratories27 hours
- Tutorials12 hours
- Teaching approachActive learning
- Teaching approachOnline learning
- Teaching approachProblem-based learning
1-hour of tutorial;
27 contact hours for practical classes and
8-9 hours independent study per week.
Active learning will occur in tutorials and lab sessions..
Online learning will be used to support the explanation of key concepts and to reinforce the links between theoretical knowledge and laboratory work.
Problem-based learning will be incorporated into tutorials and laboratory exercises to apply theoretical concepts and to develop observational, analytical, and communication skills.
Learning resources
Recommended resources
Rahman, M. S. (Ed.). (2020). Handbook of Food Preservation (3rd ed.). CRC Press.
Kapoor, S., Kaur, G., Dar, B. N., & Sharma, S. (Eds.). (2024). Emerging Techniques for Food Processing and Preservation. CRC Press / Routledge.
Onyeaka, H. N., & Nwabor, O. F. (2022). Food Preservation and Safety of Natural Products. Academic Press / Elsevier.
Contacts
- Chief Examiners
- Dr Tan Hui Ling
- Unit Coordinators
- Dr Tan Hui Ling
Common questions
What are the prerequisites for FST3820?
FST3820 has no prerequisites, but enrolment rules apply.
When is FST3820 offered?
In 2027, FST3820 runs in Semester 1 at Malaysia.
Does FST3820 have an exam?
Yes. The exam is worth 70% of the final mark, alongside 2 other tasks.