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Unit Summary

Unit type

UG Coursework Unit

Credit points

12

AQF level

7

Level of learning

Introductory

Former School/College

Former School of Health and Human Sciences

Pre-requisites

CHE10700 - Chemistry for Health Sciences

Unit aim

Examines the chemical, physical and biological properties of foods and their constituents, and technological issues related to their handling, preparation, preservation, processing and storage. Aspects of food science, such as food quality evaluation, food safety, and food legislation and monitoring will also be explored.

Unit content

Topic 1: Evaluation of food quality 
Topic 2: Food legislation and monitoring 
Topic 3: Food safety principles
Topic 4: Chemistry of food composition: water, carbohydrates, proteins, fats, other constituents
Topic 5: Food preservation principles 
Topic 6: Plant foods: Vegetables, legumes, nuts, fruits, cereal grains
Topic 7: Animal foods/fish/seafood: Meat, poultry, fish, seafood, milk, eggs
Topic 8: Fats and oils; Sweeteners
Topic 9: Food composition databases; and Computerised nutritional analysis software 
Topic 10: Communicating lab experimentation results; and How to conduct a literature search

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 explain the compositional, chemical, physical and biological changes that occur during the handling, preparation, processing and storage of food
2 explain aspects of food science related to food quality evaluation, food safety and food preservation
3 discuss food legislation and monitoring in Australia, including its relevance to food standards, food labelling, health claims and the safety of the food supply
4 apply scientific principles and techniques in the experimentation and evaluation of foods in a safe and hygienic manner
5 collate, interpret and present food experimentation results in a structured format, and be able to critically discuss the findings

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

  1. explain the compositional, chemical, physical and biological changes that occur during the handling, preparation, processing and storage of food
    • GA4:
  2. explain aspects of food science related to food quality evaluation, food safety and food preservation
    • GA4:
  3. discuss food legislation and monitoring in Australia, including its relevance to food standards, food labelling, health claims and the safety of the food supply
    • GA4:
  4. apply scientific principles and techniques in the experimentation and evaluation of foods in a safe and hygienic manner
    • GA4:
  5. collate, interpret and present food experimentation results in a structured format, and be able to critically discuss the findings
    • GA1:
    • GA4:
    • GA6: