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 18 hours of practical |
Total Time Commitment:
Eligibility for honours or postgraduate coursework programs.
|Recommended Background Knowledge:|| |
Chemistry or equivalent background knowledge.
|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 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 Ken Ng
The aim of this subject is to provide students with an understanding of the chemical structure of major and minor food components (natural materials of plant and animal origin plus additives). The fate of these components in terms of their biological (enzymatic) and chemical degradation when consumed and modification during food processing is explored.
|Prescribed Texts:|| |
Principles of Food Chemistry 3rd Ed (1999), John deMan, Aspen Publishers, Inc
|Breadth Options:|| |
This subject is not available as a breadth subject.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
Upon completion of this unit, students should have developed:
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
Download PDF version.