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Food Processing & Preservation (FOOD30007)
Undergraduate level 3Points: 12.5On Campus (Parkville)
For information about the University’s phased return to campus and in-person activity in Winter and Semester 2, please refer to the on-campus subjects page.
About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable(opens in new window)
Contact information
Semester 1
Please refer to the LMS for up-to-date subject information, including assessment and participation requirements, for subjects being offered in 2020.
Overview
Availability | Semester 1 |
---|---|
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: 22 March 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 | Intro to Food Science & Human 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: 22 March 2024
Assessment
Due to the impact of COVID-19, assessment may differ from that published in the Handbook. Students are reminded to check the subject assessment requirements published in the subject outline on the LMS
Description | Timing | Percentage |
---|---|---|
Written report on selected practical activities undertaken during semester from week 3 to week 8
| Week 10 | 25% |
Examination
| Mid semester | 25% |
Examination
| End of semester | 50% |
Last updated: 22 March 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 2 March 2020 to 7 June 2020 Last self-enrol date 13 March 2020 Census date 30 April 2020 Last date to withdraw without fail 5 June 2020 Assessment period ends 3 July 2020 Semester 1 contact information
Time commitment details
170 hours
Last updated: 22 March 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 Major Food Science Informal specialisation Selective subjects for B-BMED - Breadth options
This subject is available as breadth in the following courses:
- Bachelor of Arts
- Bachelor of Design
- Bachelor of Environments
- Bachelor of Fine Arts (Acting)
- Bachelor of Fine Arts (Animation)
- Bachelor of Fine Arts (Dance)
- Bachelor of Fine Arts (Film and Television)
- Bachelor of Fine Arts (Music Theatre)
- Bachelor of Fine Arts (Screenwriting)
- Bachelor of Fine Arts (Theatre)
- Bachelor of Fine Arts (Visual Art)
- Bachelor of Music
- 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: 22 March 2024