Note: This is an archived Handbook entry from 2012.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2012:Semester 2, Parkville - Taught on campus.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: 48 hours (1 hour of lectures and equivalent of 3 hours of laboratory or industry based activities per week). |
Total Time Commitment: 120 hours
|Prerequisites:|| Or equivalent |
Study Period Commencement:
|Recommended Background Knowledge:||Completed 2nd year of food science major|
|Non Allowed Subjects:||
Formerly offered as 208343. Students who have completed 208343 (Food science project) are not eligible to enrol in this subject. |
|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 Said Ajlouni
Melbourne School of Land & Environment Student Centre
Ground Floor, Land & Food Resources (building 142)
Phone: 13 MELB (13 6352)
The aim of this subject is to provide students with an understanding of the systematic processes involved in the development of new food products through knowledge of market research, product design and evaluation, packaging, safety, quality and regulatory requirements.
This subject represents a capstone experience for food science major, and will allow students to conduct basic research projects in the laboratory or in the industry (minimum 6 weeks equivalent).
The content includes:
On completion of this subject students should be able to:
|Breadth Options:|| |
This subject potentially can be taken as a breadth subject component for the following courses:
You should visit learn more about breadth subjects and read the breadth requirements for your degree, and should discuss your choice with your student adviser, before deciding on your subjects.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
On completion of this subject students should have developed the following generic skills: |
|Notes:||Note: For the purposes of considering applications for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005) and Students Experiencing Academic Disadvantage Policy, this subject requires all students to actively and safely participate in practical exercises conducted in pilot-scale food processing facilities as well as visits to commercial food processing facilities. Such activities may involve lifting, climbing multiple stairs and movement around equipment and compliance with the various organisations’ OH&S requirements. Students who feel disability may impact upon their participation are encouraged to discuss this with the subject coordinator and the Disability Liaison Unit.|
Food Science |
Science-credited subjects - new generation B-SCI and B-ENG. Core selective subjects for B-BMED.
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