Plant Food Products (FOOD90035)
Graduate courseworkPoints: 12.5On Campus (Parkville)
To learn more, visit 2023 Course and subject delivery.
About this subject
Contact information
Semester 2
Overview
| Availability | Semester 2 |
|---|---|
| Fees | Look up fees |
Plant-based foods are the most important source of energy and micronutrients in the human diet. Over 200 species of plant are farmed and are processed to varying degrees for human consumption and Australian agriculture has a tradition of thousands more.
The challenge is to meet the food demands of an increasing human population and to maintain the nutritional composition of raw food materials. Thus, 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.
Students will understand the connection between food quality and processing; 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; 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
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 processing and 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
- Perform experiments to demonstrate how composition and processing techniques affect the structure and quality of food
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: 31 January 2024
Eligibility and requirements
Prerequisites
None
Corequisites
None
Non-allowed subjects
AGRI90019 Fruit and Vegetable Technology
FOOD90009 Cereal, Legume and Oilseed Technology
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: 31 January 2024
Assessment
| Description | Timing | Percentage |
|---|---|---|
Written review
| Week 4 | 15% |
Practical report
| Week 9 | 25% |
Mid semester test
| Week 6 | 20% |
Exam
| During the examination period | 40% |
| Hurdle requirement: Students must attend a minimum 90% of scheduled workshops/practical classes | N/A | |
| Hurdle requirement: Laboratory operations flow chart to be written before practical class | N/A |
Last updated: 31 January 2024
Dates & times
- Semester 2
Principal coordinator Kate Howell Coordinator Sara Sayanjali 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 24 July 2023 to 22 October 2023 Last self-enrol date 4 August 2023 Census date 31 August 2023 Last date to withdraw without fail 22 September 2023 Assessment period ends 17 November 2023 Semester 2 contact information
Time commitment details
170 hours
What do these dates mean
Visit this webpage to find out about these key dates, including how they impact on:
- Your tuition fees, academic transcript and statements.
- And for Commonwealth Supported students, your:
- Student Learning Entitlement. This applies to all students enrolled in a Commonwealth Supported Place (CSP).
Subjects withdrawn after the census date (including up to the ‘last day to withdraw without fail’) count toward the Student Learning Entitlement.
Last updated: 31 January 2024
Further information
- Texts
- Related Handbook entries
This subject contributes to the following:
Type Name Course Graduate Diploma in Agricultural Sciences Course Graduate Diploma in Food Science Course Graduate Certificate in Agricultural Sciences Course Graduate Certificate in Food Science 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: 31 January 2024