Note: This is an archived Handbook entry from 2011.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2011: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, seminars and panel discussions |
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:||
Students are expected to participate in seminars and group activities.
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 Hubert Roginski
Melbourne School of Land & Environment Student Centre
Ground Floor, Land & Food Resources (building 142)
Phone: 13 MELB (13 6352)
This subject introduces students to the current status of knowledge and the latest research concepts and directions in dairy production and milk processing through advances in the areas of genetics of Bos taurus and related species, cow reproduction and nutrition, dairy chemistry and microbiology, processing technology, and milk-based functional foods.
The objectives of this subject are for students to gain:
Two assignments of 2000 words each on selected topics of current significance, presented as class seminars:
Group presentation on a current major issue (20%), in the final week of semester.
|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:
|Links to further information:||www.foodscience.unimelb.edu.au|
Master of Agricultural Science |
Master of Food Science
Postgraduate Certificate in Food Science
Postgraduate Diploma in Food Science
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