Note: This is an archived Handbook entry from 2012.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2012: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. |
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/
CoordinatorDr Stirk Kyle
Melbourne School of Land & Environment Student Centre
Ground Floor, Land & Food Resources (building 142)
Phone: 13 MELB (13 6352)
Subject Coordinator: firstname.lastname@example.org
|Subject Overview:||Preservation techniques (physical, chemical and biological) and applications, including reference to legal requirements; processing operations (including the principles of the process, factors influencing the selection of equipment and the effect on the food and food components) selected from the following: cleaning; separation and clarification; pumping; mixing and blending; homogenisation; standardisation; heating; concentration; drying/dehydration; freezing; membrane processing; diffusion techniques; extrusion; baking; packaging; emerging technologies: factory services.|
The objective of this subject is to provide students with an understanding of the science and technology associated with the processing and preservation of foods by traditional and modern techniques.
On completion of this subject students should be able to:
Assignments may be industry-based.
|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 Food Science |
Postgraduate Certificate in Food Science
Postgraduate Diploma in Food Science
Honours Program - Food Science |
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