Course coordinator
Dr Elisabeth Prabawati
Course overview
- Study period
- Semester 1, 2025 (24/02/2025 - 21/06/2025)
- Study level
- Undergraduate
- Location
- St Lucia
- Attendance mode
- In Person
- Units
- 2
- Administrative campus
- St Lucia
- Coordinating unit
- Agriculture and Food Sustainability School
Food preservation methods & techniques used in commercial food processing.
The useful storage life of most unprocessed plant and animal-based foods is very short. These foods are perishable and spoil easily leading to a lot of food wastage. Also, some foods such as fruits and vegetables are seasonal. Food production and supply does not always tally with the consumer demand. In some places there is surplus production of a particular food product, whereas in other places there is an inadequate supply. Food preservation improves the shelf life of most foods, decreases wastage of food by preventing decay or spoilage, makes seasonal foods available throughout the year, minimizes the scarcity of food around the world and hence, contributes to stabilizing food prices. Basic principle of food preservation is to either inactivate or inhibit the microbial growth and then prevent recontamination. We all use food preservation in our day-to-day life. This course assists in developing an advanced knowledge and understanding of various methods of food preservation such as heating, cooling, freezing and drying of foods.
The course comprises of 2-hour lectures and 3-hour practical labs. The lectures are divided into modules that cover fundamentals of thermal processing; cold preservation/ non-thermal processes; concentration and dehydration; food packaging; fermentation; chemical and natural preservatives and Hurdle Technology. The practical labs provide hands-on experience in applying some of these methods to preserve foods.
Students are required to attend all practical classes and activities on campus.ﾠ
Course requirements
Assumed background
Students undertaking this course will be assumed to have some knowledge on chemistry, microbiology, physics and basic mathematics.
Incompatible
You can't enrol in this course if you've already completed the following:
FOOD2006, FOOD7011 (Co-taught)
Course contact
Course staff
Lecturer
Dr Elisabeth Prabawati
Timetable
The timetable for this course is available on the UQ Public Timetable.
Additional timetable information
This course is co-taught with FOOD7011. The lectures are delivered together with FOOD7011, however FOOD7011 has cohort-specific tutorials and seminars.
Details on the timetable are available on Blackboard.ﾠ
Aims and outcomes
To develop aﾠknowledge and understanding of various methods of food preservation such as heating, cooling, freezing,ﾠdrying andﾠfermentation of foods.ﾠ To develop an understanding of how chemical and natural preservatives work to extend the shelf-life of food. To develop an understanding of how packaging and Hurdle Technology can be used to achieve the goals of food preservation.ﾠ
Learning outcomes
After successfully completing this course you should be able to:
LO1.
illustrate the principles of food preservation by thermal and non-thermal processing including the limitations thereof.
LO2.
illustrate the principles of food preservation by concentration and dehydration processing including the limitations thereof.
LO3.
illustrate the principles of food preservation by fermentation, preservatives, packaging and Hurdle technology including the limitations thereof.
LO4.
demonstrate core practical skills in food preservation using laboratory techniques.
LO5.
undertake experiments in food preservation which require both qualitative and quantitative outcomes.
LO6.
demonstrate comprehensive knowledge of principles of food preservation techniques and their application.
Assessment
Assessment summary
| Category | Assessment task | Weight | Due date |
|---|---|---|---|
| Paper/ Report/ Annotation |
Practical Lab Workbook
|
30% |
Formative practical lab workbook Pass/ Fail (Weighted 0%) 28/03/2025 2:00 pm Final practical lab workbook (Weighted 30%) 2/05/2025 2:00 pm
Refer to additional course grading information for practical attendance requirements. |
| Quiz, Tutorial/ Problem Set |
Quiz
|
21% |
Online Quiz 1 covers week 1-4 (weighting: 7%) 28/03/2025 5:00 pm Online Quiz 2 covers week 5-7 (weighting: 7%) 2/05/2025 5:00 pm Online Quiz 3 covers week 9-12 (weighting: 7%) 30/05/2025 5:00 pm |
| Examination |
Final Examination
|
49% |
End of Semester Exam Period 7/06/2025 - 21/06/2025 |
A hurdle is an assessment requirement that must be satisfied in order to receive a specific grade for the course. Check the assessment details for more information about hurdle requirements.
Assessment details
Practical Lab Workbook
- Mode
- Written
- Category
- Paper/ Report/ Annotation
- Weight
- 30%
- Due date
Formative practical lab workbook Pass/ Fail (Weighted 0%) 28/03/2025 2:00 pm
Final practical lab workbook (Weighted 30%) 2/05/2025 2:00 pm
Refer to additional course grading information for practical attendance requirements.
- Other conditions
- Student specific.
- Learning outcomes
- L04, L05
Task description
Students will keep one practical lab notebook, electronically provided by the Lab coordinator via Blackboard, which will be submitted via Turnitin. The students will be able to utilise the feedback provided from the formative practical lab workbook to improve their end of semester practical lab book submission.
This task has been designed to be challenging, authentic and complex. Whilst students may use AI and/or MT technologies, successful completion of assessment in this course will require students to critically engage in specific contexts and tasks for which artificial intelligence will provide only limited support and guidance. To pass this assessment, students will be required to demonstrate detailed comprehension of their written submission independent of AI and MT tools. Students must clearly reference any use of AI or MT in each instance. A failure to reference generative AI or MT use may constitute student misconduct under the Student Code of Conduct.
Submission guidelines
Submit your assessment task in Blackboard, via the Turnitin link, by the submission deadline.
Deferral or extension
You may be able to apply for an extension.
The maximum extension allowed is 7 days. Extensions are given in multiples of 24 hours.
Late submission
A penalty of 10% of the maximum possible mark will be deducted per 24 hours from time submission is due for up to 7 days. After 7 days, you will receive a mark of 0.
Quiz
- Online
- Mode
- Written
- Category
- Quiz, Tutorial/ Problem Set
- Weight
- 21%
- Due date
Online Quiz 1 covers week 1-4 (weighting: 7%) 28/03/2025 5:00 pm
Online Quiz 2 covers week 5-7 (weighting: 7%) 2/05/2025 5:00 pm
Online Quiz 3 covers week 9-12 (weighting: 7%) 30/05/2025 5:00 pm
- Other conditions
- Student specific, Time limited.
- Learning outcomes
- L01, L02, L03
Task description
There will be three online quizzes undertaken during the semester covering the lecture and practical material. The quizzes will be held online via Blackboard.
You will be allowed 15 minutes during the lecture time. You will only have one attempt at the Quiz, and you will have to complete the Quiz in one sitting.
Quiz 1 covers lectures in Weeks 1-4.
Quiz 2 covers lectures in Weeks 5-7.
Quiz 3 covers lectures in Weeks 9-12.
This assessment task evaluates students' abilities, skills and knowledge without the aid of generative Artificial Intelligence (AI) or Machine Translation (MT). Students are advised that the use of AI or MT technologies to develop responses is strictly prohibited and may constitute student misconduct under the Student Code of Conduct.
Submission guidelines
Deferral or extension
You may be able to apply for an extension.
Late submission
A penalty of 10% of the maximum possible mark will be deducted per 24 hours from time submission is due for up to 7 days. After 7 days, you will receive a mark of 0.
Final Examination
- Hurdle
- Identity Verified
- In-person
- Mode
- Written
- Category
- Examination
- Weight
- 49%
- Due date
End of Semester Exam Period
7/06/2025 - 21/06/2025
- Learning outcomes
- L06
Task description
The exam will be an on-campus exam. Have your UQ student ID card available for all your exams.
Students must attend the exam in person.
This assessment task is to be completed in-person. The use of generative Artificial Intelligence (AI) or Machine Translation (MT) tools will not be permitted. Any attempted use of AI or MT may constitute student misconduct under the Student Code of Conduct.
Hurdle requirements
Refer to Additional Course Grading Information / Course Grading Rules and Assessment Hurdles for details on the hurdle.Exam details
| Planning time | 10 minutes |
|---|---|
| Duration | 120 minutes |
| Calculator options | Any calculator permitted |
| Open/closed book | Closed Book examination - no written materials permitted |
| Exam platform | Paper based |
| Invigilation | Invigilated in person |
Submission guidelines
Deferral or extension
You may be able to defer this exam.
Course grading
Full criteria for each grade is available in the Assessment Procedure.
| Grade | Description |
|---|---|
| 1 (Low Fail) |
Absence of evidence of achievement of course learning outcomes. Course grade description: 0 - 34% |
| 2 (Fail) |
Minimal evidence of achievement of course learning outcomes. Course grade description: 35 - 46% |
| 3 (Marginal Fail) |
Demonstrated evidence of developing achievement of course learning outcomes Course grade description: 47% - 49% OR failure to meet course hurdle requirement. |
| 4 (Pass) |
Demonstrated evidence of functional achievement of course learning outcomes. Course grade description: 50% - 64% |
| 5 (Credit) |
Demonstrated evidence of proficient achievement of course learning outcomes. Course grade description: 65% - 74% |
| 6 (Distinction) |
Demonstrated evidence of advanced achievement of course learning outcomes. Course grade description: 75% - 84% |
| 7 (High Distinction) |
Demonstrated evidence of exceptional achievement of course learning outcomes. Course grade description: 85% - 100% |
Additional course grading information
Course Grading Rules and Assessment Hurdles
Students must obtain a passing grade in the Final Exam to pass this course.
If a student obtains an overall percentage greater than the cut-offs set to achieve a 4 or higher for the course based on marks from a combination of progressive assessment and the final exam and the student does NOT score a passing mark for the Final Exam, they are unable to achieve a grade higher than a 3 (failing grade) for the course.
Laboratory practical class attendance.
Students are required to attend the practical week as well as follow-up week(s) to complete a practical. Some practicals do not have follow up weeks. This is clearly indicated on the timetable, is published in the ECP as well as on the course Blackboard site. If, due to any unforeseen circumstances, the practical timetable needs to be changed, students will be informed in advance. To obtain a grade for a particular practical class students must attend and complete the associated exercises. If you do not attend a practical class and its follow up activities, or do not provide evidence of your attendance (i.e. signing attendance sheet), your report for that particular practical will not be marked/graded.
Students who cannot attend a practical due to medical reasons, accident, bereavement, jury service and other circumstances allowed in the UQ Policies and Procedures Library (PPL) should contact the course coordinator as soon as they know they will not be able to attend, even if on the same day/morning of a scheduled practical activity.
Students need to submit an assessment extension request via myRequests, for missing a practical session. Acceptable evidence for practical non-attendance is similar to the evidence required for a deferred examination. The Practical sessions are timetabled activities, and if students miss a practical and request exemption/access to online material as relevant, they must provide documentation that shows they were unable to attend the practical on the relevant day. Documentation for ongoing conditions, such as Student Access Plans, are not acceptable evidence for missed Practical sessions.
Supplementary assessment
Supplementary assessment is available for this course.
Additional assessment information
Assignment writing
You must not re-use past work from previous assessments in your assignments. You are encouraged to:
- read the instructions for assignments carefully and ensure that you address all the requirements,
- refer to references both in the readings and beyond, and cite references in the appropriate manner,
- reflect on your own experience and provide insight and critical thinking,
- write clearly and concisely.
Turnitin Assignments
Assignments that are required to be submitted through TurnItIn, must only be uploaded to the assessment specific Turnitin link on the relevant course Blackboard site. If you submit any version of your assessment item to any other Turnitin link, this is considered cheating, and you will be held liable for this action.
Release of marks
Unless specifically indicated by the lecturer involved, every attempt will be made to have the results for progressive assessment tasks available within 3 weeks of submission. For items of assessment submitted in the last 2 weeks of the semester, the results will be available before the day of your end of semester examination in the course, unless otherwise indicated by the Course Coordinator. Results and feedback availability will be advised to you by email or announced via the course Blackboard site.
Re-mark Applications – refer to the University's Re-mark Policy to check your eligibility.
Before applying for a remark, students should consider the following:
- You have consulted the course coordinator for feedback.
- Your academic grounds for remark have been discussed and are valid.
- Wanting a higher grade is not grounds for a remark. A remark can decrease your grade.
Remark applications will not be considered without first having contacted your Course Co-ordinator.
Information for students can be found at : https://my.uq.edu.au/information-and-services/manage-my-program/exams-and-assessment/querying-result
Deferred and Supplementary Assessment (including Deferred Examinations)
Deferred and Supplementary information can be located on the my.UQ website
Learning resources
You'll need the following resources to successfully complete the course. We've indicated below if you need a personal copy of the reading materials or your own item.
Library resources
Find the required and recommended resources for this course on the UQ Library website.
Additional learning resources information
Lecture Material versus Practical Material:
Due to the nature of this course, it is NOT always possible for the lecturer to present material prior to those practical sessions that make use of such information.
Lectures are not the only means by which these concepts are taught and learnt.
Students are required to use library resources to prepare for practical exercises that use techniques and methods not covered in the lectures prior to the practical exercise.
Learning activities
The learning activities for this course are outlined below. Learn more about the learning outcomes that apply to this course.
Filter activity type by
Please select
| Learning period | Activity type | Topic |
|---|---|---|
Multiple weeks From Week 1 To Week 13 |
Lecture |
Lectures Lectures are delivered as Modules to develop a knowledge and understanding of various methods of food preservation such as heating, cooling, freezing, drying of foods. The lectures also cover the principles and comprehensive knowledge of fermentation, food packaging, preservatives and Hurdle technology as means of food preservation. All modules are delivered by Dr Elisabeth Prabawati. Sub-activity: Principles and applications of various food preservation techniques. Limitation of those techniques. Learning outcomes: L01, L02, L03, L06 |
Multiple weeks From Week 2 To Week 12 |
Practical |
Laboratory Practicals The laboratory experiments are a tool for you to combine both the theoretical and practical knowledge covered in this course. Each experiment relates to a particular topic covered in the lectures. In addition, you will acquire skills in the communication of your laboratory data through keeping a detailed experimental results workbook and the submission thereof. Sub-activity: Hands on experience in the laboratory to further understanding of the principle of several food preservation techniques covered in the lectures. Learning outcomes: L04, L05 |
Policies and procedures
University policies and procedures apply to all aspects of student life. As a UQ student, you must comply with University-wide and program-specific requirements, including the:
- Student Code of Conduct Policy
- Student Integrity and Misconduct Policy and Procedure
- Assessment Procedure
- Examinations Procedure
- Reasonable Adjustments - Students Policy and Procedure
Learn more about UQ policies on my.UQ and the Policy and Procedure Library.
You'll also need to be aware of the following policies and procedures while completing this course:
Course guidelines
Practical Class Requirements
Due to Occupational, Health and Safety requirements, you are reminded that clean, full-length, white laboratory coats (worn done up), safety glasses (including overcover safety glasses over spectacles) and enclosed footwear (no thongs, sandals, etc. - Blackboard has images of footwear that is not permitted in the laboratory) are required for all laboratory sessions. Long hair should be worn tied back. Failure to comply with these safety requirements and others indicated in the practical classes will mean that you can not enter the laboratory to take part in the practical session.
It will be the students responsibility to ensure that the laboratory is left in a clean and tidy condition.