Current Issues in Dairy Science

Subject FOOD90012 (2015)

Note: This is an archived Handbook entry from 2015.

Credit Points: 12.5
Level: 9 (Graduate/Postgraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2015:

Semester 1, Parkville - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period 02-Mar-2015 to 31-May-2015
Assessment Period End 26-Jun-2015
Last date to Self-Enrol 13-Mar-2015
Census Date 31-Mar-2015
Last date to Withdraw without fail 08-May-2015

Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: 48 hours of lectures, seminars and panel discussions
Total Time Commitment:

Estimated total time commitment (including non-contact time): 170 hours.


Eligibility for Honours or postgraduate coursework program.

Corequisites: None
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 website:


Dr Hubert Roginski


Subject Overview:

This subject introduces students to the current status of knowledge and the latest research concepts and directions in dairy production and milk processing through advances in the areas of genetics of Bos taurus and related species, cow reproduction and nutrition, dairy chemistry and microbiology, processing technology, and milk-based functional foods.

Learning Outcomes:

The objectives of this subject are for students to gain:

  • an overview of the fundamental aspects of milk production, including dairy cattle genetics, reproduction and nutrition;
  • a familiarity with the chemistry and biochemistry of milk from species of global importance;
  • an understanding of structure-function relationships in major dairy products;
  • a familiarity with the role of milk components used as ingredients in non-dairy foods; and
  • a detailed appreciation of the latest findings related to biological activities of various milk components, as distinct from their nutritional function.


One assignment of 1500 words on a selected topic of current significance, 30%, due in approximately week 8;
one oral presentation of 10 minutes duration, based on the written assignment, 20%, due in approximately week 8; and
a 2-hour written examination, 50%, during the examination period.

Prescribed Texts:


Breadth Options:

This subject is not available as a breadth subject.

Fees Information: Subject EFTSL, Level, Discipline & Census Date
Generic Skills:

On completion of this subject students should have developed the following generic skills:

  • A greater in-depth understanding of the science and technology associated with milk and dairy foods.
  • Skills in observation, critical analysis and report writing.
  • An ability to derive, interpret and evaluate social, technical and economic information from a wide variety of sources.
  • A capacity for independent critical thought, rational inquiry and self-directed learning and research.
  • An ability to communicate effectively in both written and verbal forms.
Related Course(s): 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
Related Majors/Minors/Specialisations: 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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