Availabilities:

Location Domestic International
Online Session 3 Session 3

Unit Summary

Unit type

PG Coursework Unit

Credit points

12

AQF level

9

Level of learning

Introductory

Unit aim

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

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.

GA1: , GA2: , GA3: , GA4: , GA5: , GA6: , GA7:
On completion of this unit, students should be able to: 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 texts

  • McGee, H, 2004, McGee on food and cooking: an encyclopedia of kitchen science, history and culture, Hodder and Stoughton, London. ISBN: 978 0 340 83149 6.
Prescribed texts may change in future teaching periods.