Note: This is an archived Handbook entry from 2016.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2016:Semester 2, Parkville - Taught on campus.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: 36 hours Lectures(including two industry tours of three hours each), and 12 hours of practical activities (48 hours total) |
Total Time Commitment:
|Recommended Background Knowledge:||
It is recommended that students have completed at least a Level 1 subject in Chemistry and/or biology or equivalent in their undergraduate degree.
|Non Allowed Subjects:|| |
Students should not have previously passed either of the following subjects:
|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 Dorin Gupta
The food we eat plays a significant role in human well-being in order to keep pace with a fast-moving society. Cooking from raw materials on a daily basis at the household level in order to meet the human dietary requirements of nutritious and healthy food is far from reality; for this reason the food industry has grown to be one of the largest industries in the world.
In order to meet the food demands of an ever-increasing human population and climactically-challenged nutritional composition of raw food materials, the need for food professionals who understand the science behind the sustainable processing and supply of food along with the right balance of nutrition and food safety has never been greater.
This subject will provide students with an advanced understanding of the processing and preservation of grain, fruit and vegetable produce into food products through an integrated approach of science and technology. Students will study and connect with the origin of plant-based food produce, the original chemical and nutritional composition, food technology, changes in nutritional profile during processing and preservation and effect of climate change on the food industry.
Students will understand the deep connection between food and processing at national and international level; the science behind processing and the quality maintenance of the processed products. Students will develop skills in critical-thinking, analysing and applying interactions of chemical compositions of plant produce and applied technology to achieve desired processed food products; understanding international food market through practical exercises; industry visits; discussion; written review and examination.
The subject will include topics such as:
Climate change and the challenge of producing and processing sufficient and quality food
The objective of this subject is to provide students with an advanced understanding of science and technology associated with plant-based food processing, interaction of ingredients and climate change affecting the food industry. On completion of this subject, students should be able to:
|Prescribed Texts:|| |
Readings will be provided via the Learning Management System (LMS).
|Breadth Options:|| |
This subject is not available as a breadth subject.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
Students will also develop the following generic skills:
It is advised that students undertaking this subject should be eligible for Honours or Postgraduate Coursework Programs prior to enrolling.
Graduate Certificate in Agricultural Sciences |
Graduate Certificate in Food Science
Graduate Diploma in Agricultural Sciences
Graduate Diploma in Food Science
Master of 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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