Food Processing (FOOD90007)
Graduate courseworkPoints: 12.5Dual-Delivery (Parkville)
Please refer to the return to campus page for more information on these delivery modes and students who can enrol in each mode based on their location.
Overview
| Availability | Semester 2 - Dual-Delivery |
|---|---|
| Fees | Look up fees |
Preservation techniques (physical, chemical and biological) and applications, including reference to legal requirements, and processing operations (including the principles of the process, factors influencing the selection of equipment and the effect on the food and food components) selected from the following:
- Factory services
- Cleaning
- Separation and clarification
- Conveying
- Mixing and blending
- Homogenisation
- Standardisation
- Heating
- Concentration
- Drying/dehydration
- Freezing
- Membrane processing
- Diffusion techniques
- Extrusion
- Packaging
- Emerging technologies
Intended learning outcomes
The objective of this subject is to provide students with an understanding of the science and technology associated with the processing and preservation of foods by traditional and modern techniques.
On completion of this subject students should be able to:
- Demonstrate an understanding of the principles and application of food processing and preservation technologies
- Understand and evaluate the implications of processing and preservation methodologies on the physical, chemical, microbiological and nutritional quality of foods
- Describe the technologies used to effect preservation
- 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:
- A greater in-depth understanding of the science and technology associated with food 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
Admission into an 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
| Description | Timing | Percentage |
|---|---|---|
Written assignment
| Week 6 | 30% |
A group presentation | Week 10 | 20% |
Written examination
| End of semester | 50% |
Additional details
Assignments may be industry-based.
Last updated: 3 November 2022
Dates & times
- Semester 2
Principal coordinator Zhongxiang Fang Mode of delivery Dual-Delivery (Parkville) Contact hours 48 hours of lectures and visit/demonstrations Total time commitment 170 hours Teaching period 26 July 2021 to 24 October 2021 Last self-enrol date 6 August 2021 Census date 31 August 2021 Last date to withdraw without fail 24 September 2021 Assessment period ends 19 November 2021 Semester 2 contact information
Time commitment details
170 hours
Last updated: 3 November 2022
Further information
- Texts
- Related Handbook entries
This subject contributes to the following:
Type Name Course Graduate Diploma in Food Science Course Graduate Certificate in Food Science Course Master of Food and Packaging Innovation Course Master of Food Science - 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.
Please note Single Subject Studies via Community Access Program is not available to student visa holders or applicants
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
Last updated: 3 November 2022