|Dates & Locations:|| |
This subject has the following teaching availabilities in 2008:Semester 1, - Taught on campus.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: Thirty-six hours of lectures and 24 hours of practicals, demonstrations, site visits and computer-assisted learning (1st semester, year 3) |
Total Time Commitment: Not available
|Prerequisites:||208-216 Food Microbiology, 208-225 Food Chemistry Biology and Nutrition.|
|Recommended Background Knowledge:||None|
|Non Allowed Subjects:||None|
|Core Participation Requirements:||
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
CoordinatorMr Stirk Kyle
|Subject Overview:|| |
The subject provides a detailed analysis of the processing technologies used in food production and shelf-life extension, and the underlying scientific and engineering principles involved. This will include the role of packaging materials in product integrity and quality. Students will be introduced to the concept of quality management and automated process control. Practical exercises and demonstrations will allow students to have hands-on experience in commonly applied technologies. Case studies will be undertaken on selected production technologies to develop analytical skills for selecting and evaluating the most appropriate process for specific food groups or product development.
On completion of this subject, students should be able to:
|Assessment:||Practical reports (20%), two 2-hour examinations (one mid-semester, 40% each).|
|Recommended Texts:|| |
Information Not Available
|Breadth Options:||This subject is a level 2 or level 3 subject and is not available to new generation degree students as a breadth option in 2008. |
This subject or an equivalent will be available as breadth in the future.
Breadth subjects are currently being developed and these existing subject details can be used as guide to the type of options that might be available.
2009 subjects to be offered as breadth will be finalised before re-enrolment for 2009 starts in early October.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
|Generic Skills:|| |
Information Not Available
Bachelor of Food Science |
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