Bachelor of Food Science - Honours
Course Structure
The course includes 3 coursework subjects and a Research Project
Compulsory subject
Students must study either:
- Research Philosophies and Statistics; or
- Social Research Methods; or
- Methods for Forest & Ecosystem Research
Electives
Students select two from the following list of subjects
- other 300 and 400 subjects with the approval of the course coordinator
Further details on course structure are available from the Undergraduate Handbook.
Potential Honours Projects
1. Identification of antimicrobial sequences encrypted in selected proteins.
It is known that certain food proteins contain antimicrobial sequences within them. Presence of antimicrobial peptides encrypted in other proteins has not yet been reported. The interest in this field has been stimulated by the fact that such peptides escape most, if not all, known antibiotic resistance mechanisms in bacteria."
The aim of the proposed projects is to identify candidate sequences in selected proteins and liberate them from native proteins by enzymatic and chemical means. After a simple purification and concentration, the digests will be tested against common food spoilage microorganisms. If time allows, attempts will be made to identify digest fractions and peptides responsible for antimicrobial effects.
2. Antioxidants in various pumpkin cultivars
Pumpkins are well known to be a good source of antioxidants (carotenoids). However, the presence of many cultivars and variations in methods of preparation may have significant impact on the actual amount of carotenoids in our diet. This project will investigate the effect of pumpkins variety and cooking on caroteniods content.
3. Phytosterols content in common cereal products consumed in Australia
Due to the increasing interest in the food antioxidants, this project will investigate the availability of dietary phytosterols and phytostanols in various cereal foods commonly consumed in Australia. The study will examine also the impact of cereal handling (soaking, boiling and microwaving) on sterol content.
4. Survival of Campylobacter jejuni and Salmonella spp. on whole and ground chicken during refrigeration
Hygienic handling and proper storage and cooking of poultry have significant impact on safety and protection against food borne illnesses from chicken. Campylobacter jejuni and Salmonella Spp. are prevalent in poultry, but the effects of handling, storage and cooking on their survival have not been evaluated. Therefore, the effects of cleaning, refrigeration at 4°C with and without marination, and cooking, on the survival of C. jejuni and salmonella spp. in ground and on whole chicken will be examined.
Samples will be purchased for a local market, prepared following the traditional home practices, and refrigerated for up to 2 weeks. Total counts, Salmonella, and C. jejuni counts will be evaluated at 3 days intervals.
5. Pathogenic bacteria in minimally processed foods
Soil organisms including Erwinia, Pseudomonas and some lactic acid bacteria are the main microflora that dominate vegetables after harvest. However, changes in the environmental conditions surrounding the produce after harvest can result in significant changes in that microflora. With minimally processed products, the increase in cut damaged surfaces and availability of cell nutrients provides conditions that increase the numbers and types of spoilage and pathogenic microorganisms. Furthermore, the increased handling of the products provides greater opportunity for contamination by pathogenic organisms.
Using a modified atmosphere to stop the growth of spoilage microorganisms does not necessarily affect the growth of pathogenic bacteria. The risk of pathogenic bacteria may, in fact, increase with film packaging (high relative humidity and elevated levels of carbon dioxide). Food pathogens such as Clostridium, Listeria and Yersinia, can potentially develop on minimally processed fruits and vegetables under such conditions, and become sources of food borne illnesses.
6. Proteins and dietary fibre content of fresh and dry broad beans
Beans, in general, are good sources of protein, vitamins, minerals and especially dietary fiber. However, preparation of beans thorough soaking, cooking and canning may have significant impact on their nutritional values. This project will examine the soluble, insoluble and total proteins and dietary fiber contents of beans after cooking. Broad beans in fresh and dry forms will be used.
You should also view the faculty's research strengths and the research interests of staff for suggested projects.
Further Information
Contact Dr Said Ajlouni, the Course Coordinator
Email: said@unimelb.edu.au