|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: 50 hours of lectures |
Total Time Commitment: Not available
|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
CoordinatorDr Said Ajlouni
|Subject Overview:||Food chemistry and biochemistry including nutritional |
and functional properties: water, carbohydrates, lipids, proteins
and related substances, enzymes, vitamins and minerals,
pigments and colorings flavours, food additives, contaminants,
toxicological factors, factors affecting nutritional properties and
intake of nutrients, food allergies and food intolerance,
relationship between diet and disease; Food Microbiology:
overview, control of growth, introduction to food preservation
techniques, hurdle concept of preservation, sources of
contamination, action of microorganisms on food components,
microorganisms of importance for food industry,
microorganisms of potential food safety concern.
|Assessment:||Two written assignments (2 x 25%); 2,500 word limit for each assignment), three hour written examination(50%).|
|Breadth Options:|| |
This subject is not available as a breadth subject.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
Master of Food Science |
Postgraduate Diploma in Food Science
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