Current Issues in Dairy Science

Subject 208-750 (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, seminars and panel discussions
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 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.
Prescribed Texts: None
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

dairy products;

- 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.

Related Course(s): Master of Food Science
Postgraduate Diploma in Food Science

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