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Food Processing & Preservation (FOOD30007)
Undergraduate level 3Points: 12.5On Campus (Parkville)
About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable(opens in new window)
Contact information
Semester 1
Overview
Availability | Semester 1 |
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Fees | Look up fees |
The aim of this subject is to provide students with an understanding of the science and technology associated with the processing of materials of plant and animal origin into food and food products and their preservation by traditional and modern techniques. An integrated presentation embodying chemical, microbiological, nutritional and engineering aspects will be adopted. Practical exercises, demonstrations and site visits will provide experience in commonly applied technologies.
The content includes:
- Basic unit and factory operations
- Preservation and processing by: moisture control, application of heat, removal of heat, chemical additives, fermentation and emerging technologies
- Food packaging
- Science and technology of production of selected food products from plant and animal sources
Intended learning outcomes
On completion of this subject students should be able to:
- Demonstrate an understanding of the principles and application of food processing and preservation technologies
- Describe the technologies used to effect preservation
- Describe the manufacture of a variety of foods and food products, including formulated and specialty foods as well as those within the main commodity groups
- Understand the role of fractionation and manipulation of food components to produce new products or ingredients
- Understand and evaluate the implications of processing and preservation methodologies on the physical, chemical, microbiological and nutritional quality of foods
- Demonstrate an understanding of the basic unit and factory operations used in food processing
- Evaluate processing technologies for their appropriate application
Generic skills
On completion of this subject students should have developed the following generic skills:
- Skills in observation, critical analysis and report writing
- An ability to derive, interpret and evaluate social, technical and economic information from a wide variety of sources
- A capacity for independent critical thought, rational inquiry and self-directed learning and research
- An ability to communicate effectively in both written and verbal forms
Last updated: 11 April 2024
Eligibility and requirements
Prerequisites
The subjects listed below or their equivalent.
Code | Name | Teaching period | Credit Points |
---|---|---|---|
FOOD20006 | Food Microbiology and Safety | Semester 2 (On Campus - Parkville) |
12.5 |
FOOD20003 | Food Chemistry, Biology and Nutrition | Semester 1 (On Campus - Parkville) |
12.5 |
Corequisites
None
Non-allowed subjects
None
Recommended background knowledge
Science & other cognate studies.
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: 11 April 2024
Assessment
Additional details
- Written report on selected practical activities undertaken during semester (500 words), due two weeks after completion of practical activities (20%)
- 2-hour mid-semester examination (40%)
- 2-hour end-of-semester examination (40%)
Last updated: 11 April 2024
Dates & times
- Semester 1
Principal coordinator Zhongxiang Fang Mode of delivery On Campus (Parkville) Contact hours 60 hours including 42 hours of lectures and 18 hours of practicals/site visits/demonstrations Total time commitment 170 hours Teaching period 27 February 2017 to 28 May 2017 Last self-enrol date 10 March 2017 Census date 31 March 2017 Last date to withdraw without fail 5 May 2017 Assessment period ends 23 June 2017 Semester 1 contact information
Time commitment details
170 hours
Last updated: 11 April 2024
Further information
- Texts
Prescribed texts
None
- Subject notes
For the purposes of considering applications for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005) and Students Experiencing Academic Disadvantage Policy, this subject requires all students to actively and safely participate in practical exercises conducted in pilot-scale food processing facilities as well as visits to commercial food processing facilities. Such activities may involve lifting, climbing multiple stairs and movement around equipment and compliance with the various organisations’ OH&S requirements. Students who feel disability may impact upon their participation are encouraged to discuss this with the subject coordinator and the Disability Liaison Unit.
- Related Handbook entries
This subject contributes to the following:
Type Name Informal specialisation Science-credited subjects - new generation B-SCI and B-ENG. Informal specialisation Selective subjects for B-BMED Major Food Science - Breadth options
This subject is available as breadth in the following courses:
- 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: 11 April 2024