Fruit and Vegetable Technology

Subject AGRI90019 (2011)

Note: This is an archived Handbook entry from 2011.

Credit Points: 12.50
Level: 9 (Graduate/Postgraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2011:

Semester 1, Parkville - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period not applicable
Assessment Period End not applicable
Last date to Self-Enrol not applicable
Census Date not applicable
Last date to Withdraw without fail not applicable


Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: 48 hours of lectures and practical activities
Total Time Commitment: Estimated total time commitment (including non-contact time): 120 hours.
Prerequisites:

Eligibility for honours or postgraduate coursework program.
Corequisites:

None
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/

Coordinator

Dr Stirk Kyle

Contact

Melbourne School of Land & Environment Student Centre
Ground Floor, Land & Food Resources (building 142)

Enquiries
Phone: 13 MELB (13 6352)
Email: 13MELB@unimelb.edu.au

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.
Objectives:

The objective of this subject is to introduce students to the science and technology associated with fruits and vegetables and their transformation into food products and ingredients.

On completion of this subject, students should have an understanding of:

  • The structure and composition of fruits and vegetables and their role in nutrition
  • The biochemistry and physiology of fruits and vegetables and their role in pre- and post-harvest changes and in product quality
  • The concept of quality in relation to fruit and vegetable based products
  • Pathological and physiological deterioration and their control
  • Preservation and processing technologies applied to fruits and vegetables
  • Production of fresh and manufactured food products and ingredients from fruits and vegetables
Assessment:

Two assignments of 1000 words each on:

  1. Principles of processing of fruits and vegetables (20%), due mid-way through semester
  2. Waste characteristics (20%), due one week prior to the end of semester

Reports on practical activities (20%), due one week after each class

Two hour written examination (40%).
Prescribed Texts: None
Recommended Texts: None
Breadth Options:

This subject is not available as a breadth subject.
Fees Information: Subject EFTSL, Level, Discipline & Census Date
Generic Skills:

On completion of this subject students should have developed the following generic skills:

  • A greater in-depth understanding of the science and technology associated with fruit and vegetable processing
  • Skills in observation, critical analysis and report writing
  • An ability to derive, interpret and evaluate social, technical and economic information from a wide variety of sources
  • A capacity for independent critical thought, rational inquiry and self-directed learning and research
  • An ability to communicate effectively in both written and verbal forms
Related Course(s): Master of Food Science
Postgraduate Certificate in Food Science
Postgraduate Diploma in Food Science

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