Note: This is an archived Handbook entry from 2010.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2010:Semester 1, Parkville - Taught on campus.
Timetable can be viewed here. 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.
Eligibility for honours or postgraduate coursework program.
|Recommended Background Knowledge:|| |
Chemistry and/or biology or equivalent background
|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 Students Experiencing Academic Disadvantage Policy, academic requirements for this subject are articulated in the Subject Description, Subject Objectives, Generic Skills and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the disability support scheme can be found at the Disability Liaison Unit website: http://www.services.unimelb.edu.au/disability/
CoordinatorDr Stirk Kyle
ContactPostgraduate Office, Melbourne School of Land and Environment, The University of Melbourne, Phone: +61 3 8344 7834, Email: firstname.lastname@example.org
|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 reservation; 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.|
The objective of this subject is to introduce students to the science and technology associated with fruits and vegetables and their transformation food products and ingredients.
On completion of this subject, students should have an understanding of:
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|
On completion of this subject students should have developed the following generic skills:
Postgraduate Certificate in Food Science |
Postgraduate Diploma in Food Science
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