Search : Index : Institute of Land and Food Resources : Bachelor of Applied Science, Advanced Diploma of Applied Science and Diploma of Applied Science
Prev 791-061 Fire Ecology
Next 791-066 Information Technology III

 791-062 Fruit and Vegetable Processing

Credit Points

7.5

HECS Band

2

Coordinator

Mr J Wellman

Prerequisites

Food Technology II.

Semester

1, repeat 2 (view timetable)

Contact

3 hours per week

Subject Description

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.

The content includes: 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%).

Search : Index : Institute of Land and Food Resources : Bachelor of Applied Science, Advanced Diploma of Applied Science and Diploma of Applied Science
Prev 791-061 Fire Ecology
Next 791-066 Information Technology III
 
Status:                   Official 2000
Last Modified:            Thursday November 25 15:11
SGML to HTML Conversion:  Information Technology Services
Authorised by:            Academic Registrar
Email Enquiries:          Course_Information@registrar.unimelb.edu.au