Cereal, Legume and Oilseed Technology

This subject has the following teaching availabilities in 2014:

Estimated total time commitment (including non-contact time): 120 hours.

Eligibility for honours or postgraduate coursework program.

Chemistry and/or biology or equivalent background

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/

Growing human population, changing food preferences and climate change would affect the food availability and utilization patterns. It is important to understand the technology of cereals, legumes and oilseeds; their processed products and associated nutritional values. Students will learn vast diversity of topics including:

• Origin, classification and structure of cereals, legumes and oilseeds.
• Chemical and nutritional importance of proteins, carbohydrates and lipids in cereals, legumes and oilseeds.
• Harvesting, drying, storage and pre-processing; grain milling; processing and final products of cereals, legumes and oilseeds.
• Cereals: flour quality; baking technology: principles, ingredients, product types, processes, storage and preservation.
• Legumes: nutritionally beneficial components as well as antinutritional factors; processing; specialty products.
• Oilseeds: extraction and refining of oils; oil specialty products.
• Climate change and effect on the quality of food grains and end. products.
• Waste management issues; future developments in products and processes.

Objective of this subject is to introduce students to the science and technology associated with the transformation of cereals, legumes and oilseeds to food products and ingredients.

On completion of this subject, students should be able to demonstrate a knowledge and understanding of:

• The chemistry and nutritional composition of grains and grain products and the functional role of grain and other food components during processing.
• The structure of grains and the impact of grain characteristics on milling and grain utilisation.
• The concept of quality in relation to grains and grain based products.
• The importance of quality control in grain storage, handling and processing.
• Milling of grains and the factors influencing flour quality.
• Production of food products and ingredients from grains and legumes around the world, covering traditional and recent processing technologies.
• Effect of climate change on grain quality.
• Sustainable ways of production and processing and future developments.

Assessment in this subject will include:

• An assignment of 2,000 words on a particular topic from a list of provided topics (40%), due at the end of the second month of semester.
• Reports on practical activities (20%), due two weeks after the completion of all practical activities.
• Two hour written examination (40%).

None

This subject is not available as a breadth subject.

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 grain 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.