Cereal Legume and Oilseed Technology

This subject has the following teaching availabilities in 2008:

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

and oilseeds; chemistry and nutritional importance of proteins,

carbohydrates and lipids in cereals; harvesting, drying, storage

and pre-processing; grain milling: dry and wet; cereal flour

quality; baking technology: principles, ingredients, product

types, processes, storage and preservation; pasta and breakfast

cereals: raw materials, products and processing; food legumes:

pulses as sources of proteins, carbohydrates, fibre and other

nutritionally beneficial components as well as anti nutritional

factors; processing; specialty products: snacks, milk imitations

and other dairy substitutes, protein isolates and concentrates;

oilseeds: source of oil and proteins, extraction and refining of

oils, oil specialty products: margarine, mayonnaise, salad

dressing, fat substitutes etc; waste management issues; future

developments in products and processes.

This subject is not available as a breadth subject.