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Meat and Meat Products (FOOD90010)
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 1
Overview
| Availability | Semester 1 |
|---|---|
| Fees | Look up fees |
This subject will cover the following topics; meat production in Australia, microscopic and macroscopic structure of meat muscle, components of meat, interrelationships and surface chemistry, meat processing (role of non-meat functional ingredients, inhibition of microbial growth, fermentation of meat, prefabricated meat processing, packaging and storage conditions), factors influencing quality of product from farm to plate, meat microbiology, co-products and by-products from meat animals, regulatory framework and current and future developments in products and processes.
Intended learning outcomes
The objective of this subject is to introduce students to the science and technology associated with the transformation of muscle and other carcass tissues to fresh and processed meat products.
On completion of this subject, students should have an understanding of:
- Factors affecting the growth and development of meat animals
- The structure, function and growth of muscle tissue
- The biochemical composition of muscle and post-mortem changes
- Microorganisms, safety and meat spoilage
- The storage and preservation of meat and meat products
- Cured, fermented and prefabricated meat products
- Factors influencing meat quality from ‘paddock to plate’
Generic skills
On completion of this subject students should have developed the following generic skills:
- A greater in-depth understanding of the science and technology associated with muscle food, structure, biochemistry, processing and preservation
- 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: 3 November 2022
Eligibility and requirements
Prerequisites
Eligibility for honours or postgraduate coursework program.
Corequisites
None
Non-allowed subjects
None
Recommended background knowledge
Chemistry and/or biology or equivalent background.
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
- Assignment 1 (1000 words) due mid semester (20%)
- Assignment 2 (1000 words) due approximately week 11 (20%)
- Oral presentation (10 minutes) on a designated topic due approximately the last week of semester OR a 1000-word written report on practical activities (includes compulsory attendance at the practical activities) due approximately two weeks after the completion of all practical activities (20%)
- 2-hour end-of-semester written examination (40%)
Last updated: 3 November 2022
Dates & times
- Semester 1
Coordinator Robyn Warner Mode of delivery On Campus (Parkville) Contact hours Total time commitment 170 hours Teaching period 4 March 2019 to 2 June 2019 Last self-enrol date 15 March 2019 Census date 31 March 2019 Last date to withdraw without fail 10 May 2019 Assessment period ends 28 June 2019 Semester 1 contact information
Time commitment details
170 hours
Last updated: 3 November 2022
Further information
- Texts
Prescribed texts
None
- Related Handbook entries
This subject contributes to the following:
Type Name Course Master of Food Science Course Graduate Certificate in Food Science Course Graduate Diploma in Agricultural Sciences Course Graduate Diploma in Food Science Course Graduate Certificate in Agricultural Sciences 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