6837 (v.3) Plant Food Science 581
| Area: | School of Public Health |
| Credits: | 25.0 |
| Contact Hours: | 3.0 |
| Lecture: | 1 x 3 Hours Weekly |
| Syllabus: | Structure, composition, production, handling, processing and storage of cereals and grain legumes. Plant proteins in the food system. Naturally occurring non-microbial food toxicants. Thickening agents of plant origin. Production and technology of breakfast cereals. Wheat production and milling. Methods of bread production, yeast and unleavened breads, leavening agents for cakes and batters. |
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| Unit Outcomes: | On successful completion of this unit students will have - An understanding of the composition, production, handling, processing and storage of cereals and grain legumes. An understanding of the chemistry and technology of thickening agents. Knowledge ofthe naturally occurring non-microbial toxicants in foods. An understanding of the farm, agriculture and horticultural techniques in food safety and quality, "paddock to plate". |
| Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information. |
| Unit References: | Birch G.G.and Lindley M.G., (1985), Alcoholic Beverages, Essex, Elsevier Applied Science Publishers Ltd. Clifford M.N. and Wilson K.C., (1985), Coffee - Botany, Biochemistry and Production of Beans and Beverage, Beckenham, Croom Helm Ltd. Concon J.M., (1998), Food Toxicology - Part A, Principles and Concepts, Part B, Contaminants and Additives, NY, Marcel Dekker Inc. Fennema O., (1985), Food Chemistry, 2nd Ed., NY, Marcel Dekker Inc. Frame N.D., (1994), The Technology of Extrusion Cooking, London, Blackie Academic and Professional. Honseney R.C., (1986), Principles of Cereal Technology, St. Paul, American Association of Cereal Chemists. Hudson B.J.F., (1982-1988), Developments in Food Proteins, Vols. 1-6, Essex, Elsevier Applied Science Publishers Ltd.Juliano B.O., (1985), Rice - Chemistry and Technology, (2nd Ed.), St Paul, American Association of Cereal Chemists. Kays, S.J. (1991). Post Harvest Physiology of Perishable Plant Products. New York, AVI. |
| Unit Texts: | No prescribed texts. |
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| Unit Assessment Breakdown: | Assignment 20%, First Examination 40%, Final Examination 40%. This is by grade/mark assessment. |
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley Campus | Semester 1 | Y | | | |
Current as of: February 2, 2004
CRICOS provider code 00301J
