Search : Index : Institute of Land and Food Resources : Bachelor of Applied Science (Dairy Foods)
Prev 209-311 Research Project
209-315 Food Technology II | |
Credit Points | 12.5 |
HECS Band | 2 |
Coordinator | Dr Hubert Roginski |
Semester | 2 (view timetable) |
Contact | 5 hours per week |
Subject Description | The content includes applications of dairy ingredients; fat/protein fraction, bio-active milk fractions; casein applications; functional dairy ingredients; pro-biotic products; developments in food technology; enzyme processing; imitation foods and fat replacement; supercritical extractions; product development concepts and systems; legislation and foods; nutrition cultural trends; social significance; food habits; major nutrient groups; intake, absorption, and dietary balance; calorimetry; energy requirements; food toxicology; chemical residues; natural and synthetic hazards; allergic reactions; role of packaging; packaging materials; product requirements; manufacture of packaging materials; packaging equipment and processes; testing and quality of packaging; and environmental and waste considerations. |
Assessment | Literature review of 3000 words (30%); two industry visit reports of 1000 words (10% each); 2-hour examination (50%). |
Search : Index : Institute of Land and Food Resources : Bachelor of Applied Science (Dairy Foods)
Prev 209-311 Research Project
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