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:For information about these dates, click here.
|Time Commitment:||Contact Hours: 48 hours of lectures and practical classes |
Total Time Commitment: Estimated total time commitment (including non-contact time): 120 hours.
Completion of core subjects.
|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
|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.
Two assignments of 1000 words each on:
Reports on practical classes (20%), due one week after each class
Two hour examination (40%).
|Breadth Options:|| |
This subject is not available as a breadth subject.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
Master of Food Science |
Postgraduate Diploma in Food Science
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