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Unit Summary

Unit type

UG Coursework Unit

Credit points

12

Faculty/College

Faculty of Education

Unit aim

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

Learning outcomes

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:
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
  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