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: 48 hours |
Total Time Commitment:
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 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
CoordinatorProf Robyn Warner
The objective of this subject is to introduce students to the science and technology associated with the transformation of muscle and other carcass tissues to fresh and processed meat products.
On completion of this subject, students should have an understanding of:
Two hour written examination (40%).
Two assignments of 1,000 words each on:
A ten minute oral presentation on a designated topic (20%), due in the last week of semester OR a written report of 1000 words on practical activities (20%); due two weeks after the completion of all practical activities
|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:
Graduate Certificate in Agricultural Sciences |
Graduate Certificate in Food Science
Graduate Diploma in Agricultural Sciences
Graduate Diploma in Food Science
Master of Agricultural Science
Master of Animal Science
Master of Food Science
Postgraduate Diploma in Agricultural Science
Postgraduate Diploma in Food Science
100 Point (A) Master of Agricultural Sciences |
100 Point (B) Master of Agricultural Sciences
150 Point Master of Agricultural Sciences
200 Point Master of Agricultural Sciences
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