Available in 2021
Course code



10 units


2000 level

Course handbook


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 technologies of horticultural produce 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 legumes, nuts, coffee, teas and herbs will also be addressed. By completing this course, students will appreciate the properties of plant-based foods and explain methods for processing plant food materials.

Availability2021 Course Timetables


  • Semester 2 - 2021

Learning outcomes

On successful completion of the course students will be able to:

1. Identify the structure, composition and uses of cereal, oilseed, horticultural produce and leguminous foods;

2. Explain the effect of different storage conditions on horticultural produce in relation to structure, composition, biochemistry and physiology;

3. Identify the various methods of processing that can be used for plant food materials;

4. Collect and interpret the data and results of experiments on the effect of processing conditions on quality parameters of plant food products;

5. Identify and explain the product composition, product quality, production process of commercially available selected 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, coffee and teas.
  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 reports *

Report: Individual investigative report

Presentation: Presentation Group

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: There is a compulsory attendance requirement in this course. - Students must participate in minimum of 80% of scheduled laboratory sessions.
  • 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



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


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

The University of Newcastle acknowledges the traditional custodians of the lands within our footprint areas: Awabakal, Darkinjung, Biripai, Worimi, Wonnarua, and Eora Nations. We also pay respect to the wisdom of our Elders past and present.