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

791-241 Food Technology II

Credit Points:

15

Coordinator:

Mr F Michaels

Prerequisite/s:

Food Technology I.

Timetable:

Semester 1

Contact:

6 hours per week

Objectives:

To enhance the students' knowledge of Food Technology I and further their understanding of the following topics:

  • evaluation of suitability of different preservation techniques for a specific commodity;

  • unit operations involved in processing;

  • packaging requirements for the final product of each commodity.

Content:

Product Principles and techniques of the processing of poultry, eggs, fish, pulses, wine beverages, oils, milk and dairy products, and chocolate and confectionery; industrial microbiology and its applications in dairy products and other commodities; packaging requirements.

Assessment:

One 3 hour examination (40%); two assignments (20% each) and practical reports (20%).

Prescribed Texts:

  • Fellows, PJ., Food Processing Technology: Principles and Practice
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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.