Note: This is an archived Handbook entry from 2014.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2014: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 and practical activities. |
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 Dorin Gupta
Melbourne School of Land & Environment Student Centre
Ground Floor, Melbourne School of Land & Environment (building 142)
Phone: 13 MELB (13 6352)
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:
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:
Assessment in this subject will include:
|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 Agricultural Science |
Master of Food Science
Postgraduate Certificate in Food Science
Postgraduate Diploma in Agricultural Science
Postgraduate Diploma in Food Science
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