Handbook home
Health Aspects in Functional Foods (FOOD90025)
Graduate courseworkPoints: 12.5Not available in 2017
Overview
Fees | Look up fees |
---|
This subject provides an overview of the value of functional foods in health and nutrition.
Lectures and practical exercises in the core theories and methodology of functional food science will provide students with demonstrable knowledge of evaluating the literature, participating in academic discourse and understanding functional foods research in the agriculture and food production fields.
Intended learning outcomes
- To become familiar with analysis of food with respect to health & nutrition indicators
- To examine methods in functional foods research
- To understand functional foods science and methodology
Generic skills
Upon completion of this unit, students should have developed:
- A profound respect for truth, intellectual and professional integrity, and the ethics of scholarship
- Capacity for independent critical thought, rational inquiry and self-directed learning and research
- An ability to drive, interpret and analyse social, technical or economic information from multiple sources
- Skills in observation, critical analysis and report writing
Last updated: 3 November 2022
Eligibility and requirements
Prerequisites
Eligible for Honours or Postgraduate Coursework Programs.
Corequisites
None
Non-allowed subjects
None
Recommended background knowledge
Chemistry or biochemistry or equivalent background knowledge.
Inherent requirements (core participation requirements)
The University of Melbourne is committed to providing students with reasonable adjustments to assessment and participation under the Disability Standards for Education (2005), and the Assessment and Results Policy (MPF1326). Students are expected to meet the core participation requirements for their course. These can be viewed under Entry and Participation Requirements for the course outlines in the Handbook.
Further details on how to seek academic adjustments can be found on the Student Equity and Disability Support website: http://services.unimelb.edu.au/student-equity/home
Last updated: 3 November 2022
Assessment
Additional details
- One 1500 word assignment due in approximately Week 11 worth 20%
- One 1000 word written laboratory report due in approximately Week 11 worth 20%
- A three-hour written final examination held at the end of semester worth 60%
It is a hurdle requirement that students miss no more than one practical session during this subject.
Last updated: 3 November 2022
Dates & times
Not available in 2017
Time commitment details
There is a total time commitment of 170 hours required for this subject.
Additional delivery details
This subject is taught on alternate years.
Last updated: 3 November 2022
Further information
- Texts
Prescribed texts
There are no specifically prescribed or recommended texts for this subject.
- Related Handbook entries
This subject contributes to the following:
Type Name Course Master of Food Science Course Graduate Diploma in Agricultural Sciences Course Graduate Certificate in Agricultural Sciences Course Graduate Certificate in Food Science Course Graduate Diploma in Food Science Course Master of Agricultural Science Course Master of Animal Science Informal specialisation Master of Agricultural Sciences - Elective Subjects - Available through the Community Access Program
About the Community Access Program (CAP)
This subject is available through the Community Access Program (also called Single Subject Studies) which allows you to enrol in single subjects offered by the University of Melbourne, without the commitment required to complete a whole degree.
Entry requirements including prerequisites may apply. Please refer to the CAP applications page for further information.
Last updated: 3 November 2022