Cereal Legume and Oilseed Technology

Subject 208-744 (2008)

Note: This is an archived Handbook entry from 2008.Search for this in the current handbookSearch for this in the current handbook

Credit Points: 12.500
Level: Graduate/Postgraduate
Dates & Locations:

This subject has the following teaching availabilities in 2008:

Semester 2, - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period not applicable
Assessment Period End not applicable
Last date to Self-Enrol not applicable
Census Date not applicable
Last date to Withdraw without fail not applicable

Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: 50 hours of lectures and practical classes
Total Time Commitment: Not available
Prerequisites: None
Corequisites: None
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


Dr Vijay Mishra
Subject Overview: Origin, classification and structure of cereals, legumes

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.

Assessment: An assignment of 2500 words (20%) on a particular aspect of cereal processing; reports (40%) onpractical classes; three hour examination (40%).
Prescribed Texts: None
Breadth Options:

This subject is not available as a breadth subject.

Fees Information: Subject EFTSL, Level, Discipline & Census Date
Related Course(s): Master of Food Science
Postgraduate Diploma in Food Science

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