Note: This is an archived Handbook entry from 2010.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2010:Semester 2, 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/
CoordinatorAssoc Prof Phillip Salisbury
ContactPostgraduate Office, Melbourne School of Land and Environment, The University of Melbourne, Phone: +61 3 8344 7834, Email: email@example.com
|Subject Overview:||Origin, classification and structure of cereals, legumes and oilseeds; chemistry and nutritional importance of proteins, carbohydrates and lipids in cereals; harvesting, drying, storage and pre-processing; grain milling: dry and wet; cereal flour quality; baking technology: principles, ingredients, product types, processes, storage and preservation; pasta and breakfast cereals: raw materials, products and processing; food legumes: pulses as sources of proteins, carbohydrates, fibre and other nutritionally beneficial components as well as antinutritional factors; processing; specialty products: snacks, milk imitations and other dairy substitutes, protein isolates and concentrates; oilseeds: source of oil and proteins, extraction and refining of oils, oil specialty products: margarine, mayonnaise, salad dressing, fat substitutes etc; waste management issues; future developments in products and processes.|
The objective of this subject is to introduce students to the science and technology associated with the transformation of cereals, legumes and oilseeds to food products and ingredients.
On completion of this subject, students should be able to demonstrate a knowledge and understanding of:
|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:
Master of Agricultural Science |
Postgraduate Certificate in Food Science
Postgraduate Diploma in Food Science
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