Food Chemistry and Microbiology

This subject has the following teaching availabilities in 2009:

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

Food chemistry and biochemistry including nutritional and functional

properties: water, carbohydrates, lipids, proteins and related

substances, enzymes, vitamins and minerals, pigments and colorings

flavours, food additives, contaminants, toxicological factors, factors

affecting nutritional properties and intake of nutrients, food allergies

and food intolerance, relationship between diet and disease; Food

Microbiology: overview, control of growth, introduction to food

preservation techniques, hurdle concept of preservation, sources of

contamination, action of microorganisms on food components,

microorganisms of importance for food industry, microorganisms of

potential food safety concern.

Two assignments of 1000 words each on:

(i) a relevant topic in food microbiology (20%), due mid-way through semester;

(ii) a relevant topic in food chemistry (20%), due one week prior to the end of semester; and,

(iii) 3 hour written examination (60%).

This subject is not available as a breadth subject.