Available in 2024
Course code

FSHN2050

Units

10 units

Level

2000 level

Course handbook

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 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.


Availability2024 Course Timetables

Ourimbah

  • Semester 2 - 2024

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.


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, 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
Compulsory Requirement: Pass requirement - Must pass this assessment item to pass the course.

Report: Individual investigative report

Presentation: Presentation Group

Online Open Book Formal Examination: Formal Examination


Contact hours

Semester 2 - 2024 - Ourimbah

Laboratory-1
  • Face to Face On Campus 3 hour(s) per week(s) for 13 week(s) starting in week 1
  • Compulsory Requirement: Students must attend 80% of sessions.
Lecture-1
  • Face to Face On Campus 2 hour(s) per week(s) for 13 week(s) starting in week 1

Course outline