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Handbook 1997 : Faculty of Agriculture, Forestry and Horticulture : Victorian College of Agriculture and Horticulture

791-062 Fruit And Vegetable Processing

Credit Points:

7.5

Coordinator:

Mr J Wellman

Prerequisite/s:

Food Technology II.

Contact:

3 hours per week.

Objectives:

To introduce students to the principles and practices of food technology applied to fruit and vegetable processing and to provide facility in:

  • ambient temperature processing;

  • heat processing;

  • freezing, chilling and storage;

  • packaging and materials handling;

  • process control.

Content:

Microorganisms in relation to vegetable and fruit processing, harvesting handling and storing fruit and vegetables for processing, washing blanching, peeling and preparation, canning, freezing, dehydration, brining, pickles and sauerkraut, quality control, grades and standards, storage life, plant sanitation and waste disposal.

Assessment:

Two assignments of 2000 words each (50%); two hour examination (50%).
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Handbook 1997 : Faculty of Agriculture, Forestry and Horticulture : Victorian College of Agriculture and Horticulture 
Status:                   OFFICIAL 1997
Last Modified:            Wednesday March 12 3:36 pm
SGML to HTML Conversion:  Information Technology Services
Authorised by:            Academic Registrar
Email Enquiries:          Course_Information@registrar.unimelb.edu.au
Copyright © University of Melbourne 1997.