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Food Commodities (On-campus)
Postgraduate | CUR-FOOD6001 | 2021
Course information for 2021 intake
- Study method
- On-campus
- Assessments
- 100% online
- Entry requirements
- No ATAR needed,
- No prior study
- Duration
- 16 Weeks weeks
HECS-HELP available
Food Commodities (On-campus)
About this subject
- using appropriate scientific information including the consideration of academic integrity in analysing impacts on food diversity, products and their usage
- prepare evidence based oral and written assessments on the application of safe production, processing and distribution of plant and animal based foods
- select and model appropriate animal and plant based ingredients for use in the development of current and future food products
- compare and discriminate cultural and other drivers for production and processing of food crops in the local and global environment
- 1. Plants, fruit and vegetables Seeds and nuts
- 2. Wheat: structure, composition and processing
- 3. Barley, oats, corn, rice: structure, composition and processing
- 4. Sorghum, millets, amaranth
- 5. Legumes/pulses
- 6. Dairy: milk processing and quality
- 7. Other dairy products
- 8. Types of meat and meat products
- 9. Eggs
- 10. Seafood
- 11. Seafood processing
The morphology, structure, composition and processing of plant and animal based raw materials as food; the production and processing of staple and specialty foods from plant and animal materials; the production of food ingredients from plant and animal sources and their properties and applications in food processing.
1. Industry reviews, 30 percent, ULOs assessed 1,3,4;
2. Tutorial readings, 30 percent, ULOs assessed 4;
3. Final exam, 40 percent, ULOs assessed 1,2,3,4.For textbook details check your university's handbook, website or learning management system (LMS).
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- 0.125 EFTSL
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