Meat and Meat Products (FOOD90010)
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 1 - Dual-Delivery |
|---|---|
| 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
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 |
|---|---|---|
Assignment 1
| Mid semester | 20% |
Assignment 2 due approximately week 11
| 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) | Approximately two weeks after the completion of all practical activities | 20% |
Written examination
| End of semester | 40% |
Last updated: 3 November 2022
Dates & times
- Semester 1
Coordinator Robyn Warner Mode of delivery Dual-Delivery (Parkville) Contact hours Total time commitment 170 hours Teaching period 1 March 2021 to 30 May 2021 Last self-enrol date 12 March 2021 Census date 31 March 2021 Last date to withdraw without fail 7 May 2021 Assessment period ends 25 June 2021 Semester 1 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 Agricultural Sciences Course Graduate Certificate in Food Science Course Graduate Diploma in Agricultural Sciences Course Master of 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.
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