Food Processing

This subject has the following teaching availabilities in 2009:

For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.

It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability

biological) and applications including reference to legal

requirements; processing operations - the principles of the

process, factors influencing the selection of equipment and the

effect on the food and food components: pumping; heat (direct,

indirect, ultra heat treated); mixing and blending; separation and

clarification; homogenisation; standardisation; concentration;

drying/dehydration; freezing; membrane processing, diffusion

techniques; extrusion; baking; emerging technologies: pulse

technology, microwave, irradiation etc.; packaging; factory

services; cleaning and sanitation: fouling of surfaces, principles

of effective cleaning, action of detergents and sanitisers, factors

influencing effective cleaning-in-place (CIP).

• Major assignment of 2000 words focussing on an area of the subject in depth with all up-to-date references (40%), due two weeks prior to the end of semester
• Minor assignment of 1000 words covering an area different to that in the major assignment (20%), due mid-way through semester
• Two hour written examination (40%).

Assignments may be industry-based.

This subject is not available as a breadth subject.