Note: This is an archived Handbook entry from 2016.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2016:Semester 1, Parkville - Taught on campus.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: 24 hours of lectures and 36 hours of practicals and demonstrations |
Total Time Commitment:
Students should have completed one of the following subjects (12.5 points)
Study Period Commencement:
Semester 1, Semester 2
|Recommended Background Knowledge:||
It is recommended that students have a basic knowledge in chemistry, biology and nutrition by completing the following subject.
Study Period Commencement:
|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
CoordinatorAssoc Prof Said Ajlouni
Advanced food analysis will teach students most rapid and standard conventional methods commonly used in food analysis.
These analytical techniques will include:
Methods to be examined are titration, rheology, chromatography (HPLC, GLC, ion exchange separations, spectrophotometry, UV, visible, infrared); AA; mass spectrometry; ELISA, fluorescence spectrometry, and sensory.
On the completion of this subject students should be able to:
|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:
Agri-food Biotechnology (specialisation of Biotechnology major) |
Science-credited subjects - new generation B-SCI and B-ENG.
Selective subjects for B-BMED
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