Note: This is an archived Handbook entry from 2009. Search for this in the current handbook
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2009:Semester 1, - Taught on campus.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: Total 120 hours |
Total Time Commitment: Contact hours = 48. Estimated total time commitment = 120 hrs.
|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 Said Ajlouni
ContactDr Kate Howell
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%).
|Breadth Options:|| |
This subject is not available as a breadth subject.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
Master of Food Science |
Postgraduate Certificate in Food Science
Postgraduate Diploma in Food Science
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