Fruit and Vegetable Technology

Subject 208-745 (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 1, - 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:


Dr Vijay Mishra
Subject Overview: Characteristics, composition and nutritional

importance of fruit and vegetables; classification; desirable and

undesirable constituents; post-harvest handling: physiological

and biochemical changes; stages of physiological development;

respiration, generation of ethylene and genetic control of fruit

ripening process; physical and chemical changes during

maturation; principles of heat, moisture and environment

management; quality: criteria, factors affecting, evaluation and

management; pathological and physiological deterioration and

their control; preservation and processing: basic principles of

preservation; shelf life extension by scientific storage; use of

sugar, chemicals, fermentation, irradiation in fruit preservation;

processing methods: minimal processing, thermal processing,

freezing, dehydration, combination technology; production of

fermented and non fermented beverages; by-products of fruit

and vegetables processing: nature and characteristics;

utilisation; waste management: Characterisation, planning,

treatment of effluent; environmental auditing.

Assessment: Two assignments of 2,500 words each (20% each), on principles of processing of fruits and vegetables, andwaste characteristics, respectively; reports (20%) on practicalclasses; 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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