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Lismore Session 1 Session 1

Unit Summary

Unit type

UG Coursework Unit

Credit points

12

AQF level

7

Level of learning

Introductory

Unit aim

Examines the chemical, biochemical, physical and technological aspects related to the preparation, storage and processing of the major food commodities. Aspects of food production, such as food quality evaluation, food safety and quality control, food preservation principles, and food monitoring and legislation will also be explored.

Unit content

Topic 1: Evaluation of food quality 
Topic 2: Food regulation and monitoring 
Topic 3: Food safety/microbiology/quality control 
Topic 4: Grains, vegetables and fruits, legumes, flesh foods, eggs, milk and milk products, and selected beverages: Structure and chemical composition; chemical, biochemical and physical changes that occur during processing; and technological aspects of their preparation, handling, storage and processing 
Topic 5: Chemical and physical properties of edible fats and oils, proteins, starches and sweeteners, and their uses in food 
Topic 6: Food preservation principles 
Topic 7: Food composition databases; and computerised nutritional analysis software 
Topic 8: Communicating lab experimentation results

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 structure and chemical composition of grains, vegetables and fruits, legumes, flesh foods, eggs, milk and dairy products and selected beverages, as well as discuss the chemical, biochemical and physical changes which occur during their preparation and processing
2 describe technological aspects of the handling, storage and processing of grains, vegetables and fruits, legumes, flesh foods, eggs, milk and milk products and selected beverages
3 explain aspects of food production related to food quality evaluation, food safety and food preservation
4 discuss food monitoring and legislation in Australia, including its relevance to food standards, food labelling, health claims and the safety of the food supply
5 apply scientific principles and techniques in the preparation, experimentation and evaluation of foods in a safe and hygienic manner
6 collect, interpret and present food experimentation results in a structured format, and be able to critically discuss the findings
7 integrate and apply aspects of the knowledge obtained in this unit to 'real life' professional contexts.

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

  1. explain the structure and chemical composition of grains, vegetables and fruits, legumes, flesh foods, eggs, milk and dairy products and selected beverages, as well as discuss the chemical, biochemical and physical changes which occur during their preparation and processing
    • GA4:
  2. describe technological aspects of the handling, storage and processing of grains, vegetables and fruits, legumes, flesh foods, eggs, milk and milk products and selected beverages
    • GA4:
  3. explain aspects of food production related to food quality evaluation, food safety and food preservation
    • GA4:
  4. discuss food monitoring and legislation in Australia, including its relevance to food standards, food labelling, health claims and the safety of the food supply
    • GA4:
  5. apply scientific principles and techniques in the preparation, experimentation and evaluation of foods in a safe and hygienic manner
    • GA4:
  6. collect, interpret and present food experimentation results in a structured format, and be able to critically discuss the findings
    • GA1:
    • GA4:
    • GA6:
  7. integrate and apply aspects of the knowledge obtained in this unit to 'real life' professional contexts.
    • GA1:
    • GA4:
    • GA6:

Prescribed texts

  • Brown, A, 2015, Understanding Food Principles and Preparation, 5th edn, Cengage Learning, Australia. ISBN: 13:978-1-133-60715-1.
Prescribed texts may change in future teaching periods.