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Not currently available in 2018
Unit Summary
Unit type
UG Coursework Unit
Credit points
12
AQF level
Level of learning
Introductory
Former School/College
Pre-requisites
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.
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:
-
explain the compositional, chemical, physical and biological changes that occur during the handling, preparation, processing and storage of food
- GA4:
-
explain aspects of food science related to food quality evaluation, food safety and food preservation
- GA4:
-
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:
-
apply scientific principles and techniques in the experimentation and evaluation of foods in a safe and hygienic manner
- GA4:
-
collate, interpret and present food experimentation results in a structured format, and be able to critically discuss the findings
- GA1:
- GA4:
- GA6: