Note: This is an archived Handbook entry from 2015.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2015:Semester 2, Parkville - Taught on campus.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: 36 hours (1 hour of lectures per week and equivalent of 3 hours of laboratory or industry based activities during weeks 4-11). |
Total Time Commitment:
Total Time Commitment: 170 hours.
The following subjects, or equivalent.
Study Period Commencement:
|Recommended Background Knowledge:|| |
Completed 2nd year of food science major.
|Non Allowed Subjects:|| |
|Core Participation Requirements:||
For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.
It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability
CoordinatorAssoc Prof Said Ajlouni
The aim of this subject is to provide students with an understanding of the systematic processes involved food research and product development. This subject represents a capstone experience for food science major. It will allow students to experience and conduct basic research projects (minimum 6 weeks equivalent).
On completion of this subject students should be able to:
One hour mid-term exam (25%).
|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:
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.
Selective subjects for B-BMED
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