Advanced Food Analysis
Subject FOOD30008 (2014)
Note: This is an archived Handbook entry from 2014.
|Dates & Locations:|| |
This subject is not offered in 2014.
|Time Commitment:||Contact Hours: 24 hours of lectures and 36 hours of practicals and demonstrations |
Total Time Commitment: Not available
Study Period Commencement:
Semester 1, Semester 2
|Recommended Background Knowledge:|| |
Basic knowledge in chemistry, biology and nutrition.
|Non Allowed Subjects:|| |
|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)
Advanced food analysis will teach students most rapid and standard conventional methods commonly used in food analysis.
These analytical techniques will include:
Methods to be examined are titration, rheology, chromatography (HPLC, GLC, ion exchange separations, spectrophotometry, UV, visible, infrared); AA; mass spectrometry; ELISA, fluorescence spectrometry, and sensory.
On the completion of this subject students should be able to:
|Prescribed Texts:|| |
|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:
Agri-food Biotechnology (specialisation of Biotechnology major) |
Science-credited subjects - new generation B-SCI and B-ENG.
Selective subjects for B-BMED
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