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Unit of Study ENP10646 - Food Technology as an Enterprise (2015)

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Unit Snapshot

  • Unit type

    UG Coursework Unit

  • Credit points

    12

  • AQF level

    7

  • Level of learning

    Intermediate

  • Former School/College

    Former School of Education

Unit description

Historical developments and contemporary factors that influence the Australian food industry are compared and contrasted. Principles in food product development are examined and food science concepts are applied to practical food product development processes. Students also analyse environmental and social implications of food manufacturing and emerging technologies in food production.

Unit content

1. The Australian food industry 

2. Food Product Development 

3. Food Science 

4. Food Manufacture

Availabilities

Location Domestic International
Online Session 1 N/A

Learning outcomes and graduate attributes

Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.

On completion of this unit, students should be able to:

GA1: Intellectual rigour, GA2: Creativity, GA3: Ethical practice, GA4: Knowledge of a discipline, GA5: Lifelong learning, GA6: Communication and social skills, GA7: Cultural competence
Learning outcome count Learning outcome description GA1 GA2 GA3 GA4 GA5 GA6 GA7
1 Discuss the historical developments and contemporary factors that influence the Australian food industry as they relate to traditional and emerging technologies and sustainable production methods
2 Analyse the impact of food manufacture on the individual, society and the environment
3 Apply the process of food product development to the design of a food product
4 Explain the manufacturing processes and technologies used in the production and distribution of a food product
5 Describe the functional properties of nutrients and associated foods
6 Identify and describe the physical, chemical and sensory aspects of food
7 Apply theoretical food science concepts to practical food product development processes

On completion of this unit, students should be able to:

  1. Discuss the historical developments and contemporary factors that influence the Australian food industry as they relate to traditional and emerging technologies and sustainable production methods
    • GA1:
    • GA3:
    • GA4:
  2. Analyse the impact of food manufacture on the individual, society and the environment
    • GA1:
    • GA3:
    • GA4:
  3. Apply the process of food product development to the design of a food product
    • GA3:
    • GA4:
  4. Explain the manufacturing processes and technologies used in the production and distribution of a food product
    • GA1:
    • GA4:
  5. Describe the functional properties of nutrients and associated foods
    • GA1:
    • GA4:
  6. Identify and describe the physical, chemical and sensory aspects of food
    • GA1:
    • GA4:
  7. Apply theoretical food science concepts to practical food product development processes
    • GA1:
    • GA4:

Prescribed learning resources

Prescribed Texts
  • No prescribed texts.

Prescribed Learning Resources may change in future Teaching Periods.