Plant Food Products

Description

Commodities of Plant origin constitute the staple diet for people worldwide, providing essential nutrients - such as proteins, carbohydrates and fibre - through fresh, minimally processed and fully processed products. The structure, composition, properties, uses, processing and technology of cereal grains, with emphasis on wheat, will be studied. The post-harvest handling and storage of fresh fruit and vegetables is studied in relation to their biochemistry, physiology, composition and response to changes in the physical environment. Properties and methods of processing of other food plant materials such as sugar cane, soya milk, legumes and nuts will also be addressed.

Availability

Ourimbah

  • Semester 2 - 2015

Learning Outcomes

1. Describe the science and technology of cereal, oilseed and leguminous foods.

2. Understand the biochemistry and physiology of fruit and vegetables in relation to structure and composition.

3. Understand the responses of fruit and vegetables to storage conditions and have knowledge in how to apply these commercially.

4. Understand the various methods of processing that can be used with plant food materials.

5. Process grains into food ingredients and food products.

6. Perform experiments assessing the effect of processing conditions on quality parameters of plant food products.

7. Communicate the science and technology involved in processing plant food products through IT implemented reports and presentations.

8. Work autonomously and as part of a team.

9. Review and report upon the latest scientific literature pertaining to the area of Plant Food Products.

Content

The following topics will be studied in this course:

  1. Grain structure, composition of cereal grains and grain storage.
  2. Processing of grains and uses of cereal products.
  3. Structure, composition, processing and uses of legumes.
  4. Structure, composition, physiology and biochemistry of fruit and vegetables.
  5. Effect of environmental conditions and causes of post-harvest losses.
  6. Processing of fruit and vegetables.

Assumed Knowledge

To facilitate success in this course, students are expected to have successfully completed FSHN1010, CHEM1110, CHEM1120.

Assessment Items

Tutorial / Laboratory Exercises: Laboratory practicals and reports *

Report: Individual investigative report

Presentation: Presentation Group (Oral)

Formal Examination: Formal Examination

* This assessment has a compulsory requirement.

Compulsory Requirements

In order to pass this course, each student must complete ALL of the following compulsory requirements:

General Course Requirements:

  • Laboratory: Induction Requirement - Students must attend and pass the induction requirements before attending these sessions. - In order to participate in this course, students must complete a compulsory safety induction.

Course Assessment Requirements:

  • Tutorial / Laboratory Exercises: Pass Requirement - Students must pass this assessment item to pass the course. - Students must participate in and submit reports for a minimum of 80% of scheduled laboratory sessions and obtain a passing grade of at least 50%

Contact Hours

Laboratory

Face to Face On Campus 3 hour(s) per Week for Full Term

Lecture

Face to Face On Campus 2 hour(s) per Week for Full Term