Note: This is an archived Handbook entry from 2011.
|Dates & Locations:|| |
This subject is not offered in 2011.
|Time Commitment:||Contact Hours: 48 hours of lectures and practical activities |
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/
Melbourne School of Land & Environment Student Centre
Ground Floor, Land & Food Resources (building 142)
Phone: 13 MELB (13 6352)
Meat production alternatives in Australia; microscopic and macroscopic structure of meat muscle; components of meat, interrelationships and surface chemistry; meat processing: role of non-meat functional ingredients, inhibition of microbial growth, fermentation of meat, prefabricated meat processing, packaging and storage conditions; factors influencing quality of product from farm to plate; identification of waste management issues; regulatory framework; current and 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 muscle and other carcass tissues to fresh and processed meat products.
On completion of this subject, students should have an understanding of:
Two assignments of 1000 words each on:
Reports (20%) based on practical activities and/or field visits to meat processing plants, due one week after the practical activity/visit
Two hour written examination (40%).
|Prescribed Texts:|| |
|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 |
Master of Food Science
Postgraduate Certificate in Food Science
Postgraduate Diploma in Food Science
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