Plant Food Products
Available in 2012
Previously offered in 2013, 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2004
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.
This course has an compulsory course component. As well as an overall passing grade (50%) students must meet the established minimum requirements relating to participation in laboratories and the submission of laboratory reports.
In order to participate in this course, students must complete a compulsory Workplace Health and Safety requirement. Students will receive full information on this compulsory course component in the course outline provided by the school.
On successful completion of this course, students will demonstrate they posses knowledge in the field of Plant Food Products by being able to:
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.
Will have developed scientific and professional skills and competencies in the area of plant food products and will specifically be able to:
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.
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.
To facilitate success in this course, students are expected to have successfully completed FSHN1010, CHEM1110, CHEM1120.
Modes of Delivery
Laboratory: for 3 hour(s) per Week for Full Term
Lecture: for 2 hour(s) per Week for Full Term