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Unit of Study HOS03421 - Food and Wine Technology (2014)

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Unit Snapshot

  • Enrolment information

    N/A

Unit description

Introduces students to the historical and contemporary aspects of food and wine technology. The unit develops students' understanding in food and wine quality and the role molecular gastronomy plays in relation to product development. Paddock to plate policy propositions are explored that involve the tensions between economic drivers, sustainable food systems and consumer demand.

Unit content

Topic 1: Food security and sustainability
Topic 2: The historical development of food and wine in Australia
Topic 3: Contemporary aspects of food and wine production systems
Topic 4: Food science and technology
Topic 5: Aspects of food and wine harmony
Topic 6: Food and wine product development

Availabilities

Location Domestic International
Online Session 3 Session 3

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 critically analyse the role of food policy and the economic implications of meeting food security and consumer demand as a sustainable food system
2 discuss the historical development and contemporary influences of the Australian food and wine industry
3 identify and describe the physical, chemical and sensory aspects of food and wine
4 explain the interrelationships of food and wine as a sensory experience
5 understand the processes, techniques and preservation methods used in food and wine production.

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

  1. critically analyse the role of food policy and the economic implications of meeting food security and consumer demand as a sustainable food system
    • GA1:
    • GA2:
  2. discuss the historical development and contemporary influences of the Australian food and wine industry
    • GA1:
    • GA4:
  3. identify and describe the physical, chemical and sensory aspects of food and wine
    • GA4:
  4. explain the interrelationships of food and wine as a sensory experience
    • GA4:
  5. understand the processes, techniques and preservation methods used in food and wine production.
    • GA4:

Prescribed learning resources

Prescribed Texts
  • No prescribed texts.

Prescribed Learning Resources may change in future Teaching Periods.