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: three 1-hour lectures & one 1-hour tutorial per week |
Total Time Commitment:
Estimated total time commitment (including non-contact time): 170 hours.
Eligibility for honours or postgraduate coursework programs.
|Recommended Background Knowledge:|| |
Chemistry and/or biology or equivalent background.
|Non Allowed Subjects:||None|
|Core Participation Requirements:||
Students are expected to participate in seminars and group activities.
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 Helen Billman-Jacobe
The objectives of this subject are to:
Three assignments of 1000 words, each on:
One 2-hour written examination (40%).
|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:
Graduate Certificate in Food Science |
Graduate Diploma in Food Science
Master of Biotechnology
Master of Food Science
Master of Food and Packaging Innovation
Postgraduate Diploma in Food Science
Honours Program - Food Science |
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