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: 48 hours of lectures and visit/demonstrations |
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
CoordinatorDr Anneline Padayachee
Preservation techniques (physical, chemical and biological) and applications, including reference to legal requirements, and processing operations (including the principles of the process, factors influencing the selection of equipment and the effect on the food and food components) selected from the following:
The objective of this subject is to provide students with an understanding of the science and technology associated with the processing and preservation of foods by traditional and modern techniques.
On completion of this subject students should be able to:
|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 Food Science
Master of Food and Packaging Innovation
Postgraduate Diploma in Food Science
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