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Plant Food Products (FOOD90035)
Graduate courseworkPoints: 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 2
Overview
Availability | Semester 2 |
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Fees | Look up fees |
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 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 the nutritional profile during processing and preservation, and future changes to 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 the international food market through practical exercises; industry visits; discussion; written review and examination.
The subject will include topics such as:
- The variety of plant-based produce, the chemical and nutritional composition of plant-based produce
- Pre-processing handling of plant produce
- Cereal and legumes processing technology
- Fruit and vegetable processing technology
- Quality assurance
- The future challenge of producing and processing sufficient and quality food
Intended learning outcomes
The objective of this subject is to provide students with an advanced understanding of the science and technology associated with plant-based food processin gand the interaction of ingredients and climate change affecting the food industry. On completion of this subject, students should be able to:
- Interpret the interactions of ingredients of plant-based produce and their functional role during processing
- Describe how the quality of plant food products is assured through the food processing chain
- Interpret the demand of certain types of processed food products based on the production of food products and ingredients of plant origin with technological advancement to the future
- Evaluate the sustainability of food processing for the best outcomes for food quantity and quality
Generic skills
Students will also develop the following generic skills:
- A deep understanding of the plant origin products processing
- Skills in independent critical thinking, analysis, review and report writing
- Effective written and oral communication skills
- Capacity for independent critical thought, rational inquiry and self-directed learning and research
- Capacity for creativity and innovation, through the application of skills and knowledge
- Develop the ability to work as a team member
- An ability to derive, interpret and evaluate social, technical and economic information from a wide variety of sources
Last updated: 3 November 2022
Eligibility and requirements
Prerequisites
None
Corequisites
None
Non-allowed subjects
Students should not have previously passed either of the following subjects:
AGRI90019 FOOD90009
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.
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
- 1500-word written review due approximately week 4 (25%)
- 1500-word practical report due approximately week 9 (25%)
- Two-hour end-of-semester exam (50%)
Hurdle requirement: Laboratory operations flow chart to be written before practical class
Hurdle requirement: Students must attend a minimum 90% of scheduled workshops/practical classes
Last updated: 3 November 2022
Dates & times
- Semester 2
Principal coordinator Kate Howell Mode of delivery On Campus (Parkville) Contact hours 48 hours - 33 hours lectures, an industry tour of three hours, and 12 hours of practical activities Total time commitment 170 hours Teaching period 23 July 2018 to 21 October 2018 Last self-enrol date 3 August 2018 Census date 31 August 2018 Last date to withdraw without fail 21 September 2018 Assessment period ends 16 November 2018 Semester 2 contact information
Time commitment details
170 hours
Last updated: 3 November 2022
Further information
- Texts
Prescribed texts
Readings will be provided via the Learning Management System (LMS).
- Subject notes
It is advised that students undertaking this subject should be eligible for Honours or Postgraduate Coursework Programs prior to enrolling.
- Related Handbook entries
This subject contributes to the following:
Type Name Course Master of Food Science Course Graduate Certificate in Agricultural Sciences Course Graduate Diploma in Agricultural Sciences Course Graduate Diploma in Food Science Course Graduate Certificate in Food 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.
- Available to Study Abroad and/or Study Exchange Students
This subject is available to students studying at the University from eligible overseas institutions on exchange and study abroad. Students are required to satisfy any listed requirements, such as pre- and co-requisites, for enrolment in the subject.
Last updated: 3 November 2022