|Dates & Locations:|| |
This subject has the following teaching availabilities in 2008:Semester 2, - Taught on campus.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: 50 hours of lectures, seminars and panel discussions |
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 Hubert Roginski
|Subject Overview:||Advances in: (i) genetics of Bos taurusand related |
species, (ii) cow reproduction, (iii) cow nutrition, (iv) dairy
chemistry and microbiology, (v) processing technology and
(vi) milk-based functional foods.
|Assessment:||Two assignments of maximum 3500 words each on selected topics of current significance, presented as classseminars 40% each; group presentation on a current majorissue 20%. The marks for each of the individual seminarpresentations will constitute a percentage of the total mark foreach assignment.|
|Breadth Options:|| |
This subject is not available as a breadth subject.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
|Generic Skills:|| |
The objective of this subject will be to introduce
students to the current status of knowledge and the latest
research concepts and directions in dairy production and milk
processing. In particular, students will gain:
- an overview of chemistry and biochemistry of milk from
species of global importance;
- an understanding of structure-function relationships in major
- a familiarity with the role of milk components used as
ingredients in non-dairy foods;
- a detailed appreciation of the latest findings related to
biological activities of various milk components, as distinct
from their nutritional function.
To facilitate achieving these objectives, students will
participate in seminars and groups activities.
Master of Food Science |
Postgraduate Diploma in Food Science
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