Professional Skills
Developing food science skills: food preservation and packaging
On this page
This course focuses on the purposes and methods of processing, preserving and packaging food, and the science behind those methods. It will enable you to develop your skills in microbiology, preservation and packaging techniques. The course covers shelf life; food storage; minimising, reusing, recycling and recovering packaging waste; and the requirements of the Producer Responsibility Obligations (Packaging Waste) Regulations 2005. By the end of your studies, you’ll be able to select appropriate methods of preservation and packaging for different types of food.
The course would be particularly useful to new staff or those building a career in the food industry.
| About this course: | |
|---|---|
| Course code | GST006 |
| Credit points | This is a non-credit bearing course. |
Register for the course
This course is available for study in the countries shown. Fees may vary by country.
What you will study
This course is part of a programme of three produced in collaboration with the Campden & Chorleywood Food Research Association (CCFRA). The course resources comprise a learning guide, incorporating interactive exercises, video and web-based resources and assessment, together with two booklets from CCFRA. These are ‘Food packaging: an introduction’ (Key Topics in Food Science & Technology No. 7) and ‘Food preservation: an introduction’ (Key Topics in Food Science & Technology No. 9).
You will learn
How to:
- apply your knowledge to select appropriate methods of preservation for a given food, with the aim to maintaining its safety, nutritional quality and flavour
- apply your knowledge to select appropriate methods of packaging for a given food, taking into account the characteristics of the food and with the aim of minimising resources and maximising its safety
- explain/determine shelf life
- describe the obligations pertaining to the Packaging Waste Regulations
- use scientific methods to arrive at a solution to a problem related to food preservation and packaging.
The strong link between course learning and your work practice creates relevant, enduring and transferable outcomes. The course will take 50 hours to study and includes web-based text, video material, self-assessment questions and activities in manageable bite-size chunks. Register online today and start tomorrow – no need to wait!
The course features the distinctive strengths of The Open University (OU) from its years of expertise in work-based learning:
- The convenience of accessing clearly-presented and sequenced materials, activities and support whenever it suits you and wherever you have access to a computer – the mix of web-based and text based materials enables you to work on or offline, whichever is most convenient to you.
- The support of an expert learning adviser who can clarify study materials, answer questions and help you relate the course to your specific needs.
- A work-based activity helping you to connect the course to your individual and organisational context and needs. At the end of the course you send this to the learning adviser, who provides personal feedback.
- Certification of completion from The Open University for those who complete the course. You can use this to demonstrate your Continuing Professional Development (CPD) activity to your employer and/or professional body. (N.B. The course does not carry academic credit points.)
Entry
Although there are no formal academic requirements to study any of our CPD courses, you are expected to have some experience in the field and the course assumes a familiarity with the subject.
For each course you can register and begin at any time during the life of the course. You can study at your own pace and submit your work-based activity at any date before the final submission date for the course. Information about the final submission date is available when you register for the course.
If you have a disability or additional requirement
The study materials are delivered via printed text and computer resources. Learners who use screen readers or who cannot use a mouse will not be able to access some materials or some activities without assistance. Electronic versions of the CCFRA booklets will be available to students who use screen readers. Written transcripts of the video materials are available on the website. If you are a new learner with the OU, make sure that you have our publication Meeting Your Needs.
Study materials
What's included
You will receive a DVD, two books and access to an online site containing all the other learning materials, exercises, study support and a work-based activity.
Computing requirements
This course includes online computer activities – you can access these using a web browser that can play Flash and Shockwave.
You will need internet access and a computer. If you have purchased a new computer since 2005 it should meet your course computing requirements. Check our Technical Requirements section if your computer is older than this or is otherwise unusual.
Learner support
Expert, confidential learner support is available when you need it from a learning adviser, who will respond to you directly within 24 hours. Other support is available via the GST006 forum, library, StudentHome website and computing helpdesk.
Work-based activity
The work-based activity for this course is a written report that you submit at the end of your study. It will allow you to reflect on your learning and how to use it in your professional work.
Professional recognition
Successful completion of the course enables us to recognise your achievement of the course learning by issuing an OU certificate which you can use to document your commitment to continuing professional development in your personal portfolio, or to provide evidence to employers or professional body.
| About this course: | |
|---|---|
| Course code | GST006 |
| Credit points | This is a non-credit bearing course. |
Study explained
- Special fee arrangements
- - the OU has relationships with many professional bodies, and as part of those relationships members may be entitled to special fee arrangements.
- Study explained
- - all you need to know about distance learning with the OU.
Your questions
We may have already answered it in our frequently asked questions.
Or contact an adviser in our Student Registration & Enquiry Service Email or call +44(0) 845 300 60 90+44(0) 845 366 60 35
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