FOOD SCIENCE: ESSENTIALS

PHE2FSE

Not currently offered

Credit points: 15

Subject outline

In this subject, students are introduced to the basics of food science and food handling. A multidisciplinary approach examines the chemistry and biology of food, food handling procedures and the scientific basis for modern processing techniques used to extend the shelf life and maintain safety of different foods. Topics include basic food nutrition and health implications; food groups; basic food chemistry/biochemistry; chemical spoilage, basic scientific principles for food preservation; hygiene strategy and food handling, including fast foods; sample collection for analysis; hygiene legislation and nutrition policies.

SchoolSchool of Psychology & Public Health

Credit points15

Subject Co-ordinatorKatherine Legge

Available to Study Abroad StudentsYes

Subject year levelYear Level 2 - UG

Exchange StudentsYes

Subject particulars

Subject rules

Prerequisites BBI110 or BBI1LS1 or BIO11LS1 or HBS1LS1 or HBS1HBA, HBS1HBB or equivalent approved by Course or Subject Coordinator.

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Special conditionsN/A

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsFood poisioning preventionPreliminaryMerry, G 19972ND EDN, MACMILLAN PUBLISHER.

Graduate capabilities & intended learning outcomes

01. Students should be able to discuss the health implications of food groups and basic food chemistry and biochemistry in relation to national standards

Activities:
Written assignment, group presentation and examination
Related graduate capabilities and elements:
Writing (Writing)
Speaking (Speaking)
Creative Problem-solving (Creative Problem-solving)
Teamwork (Teamwork)
Discipline Specific Competencies (Discipline Specific Competencies)
Inquiry/ Research (Inquiry/ Research)
Critical Thinking (Critical Thinking)
Professional Practice (Professional Practice)
Communication (Communication)
Ethical/ Social Responsibility (Ethical/ Social Responsibility)

02. Students should be able to analyse the causes and impact of chemical and microbial contamination and spoilage of food and propose effective strategies to limit harmful effects of food contamination.

Activities:
Written assignment, groups presentation and examination.
Related graduate capabilities and elements:
Writing (Writing)
Professional Practice (Professional Practice)
Discipline Specific Competencies (Discipline Specific Competencies)
Inquiry/ Research (Inquiry/ Research)
Communication (Communication)
Critical Thinking (Critical Thinking)
Teamwork (Teamwork)
Creative Problem-solving (Creative Problem-solving)
Ethical/ Social Responsibility (Ethical/ Social Responsibility)
Speaking (Speaking)

03. Apply key principles of food preservation to resolving issues related to Hazard Analysis and Critical Control Points planning process within the industry.

Activities:
Written assignment, group presentation and examination.
Related graduate capabilities and elements:
Teamwork (Teamwork)
Writing (Writing)
Critical Thinking (Critical Thinking)
Professional Practice (Professional Practice)
Creative Problem-solving (Creative Problem-solving)
Communication (Communication)
Discipline Specific Competencies (Discipline Specific Competencies)
Ethical/ Social Responsibility (Ethical/ Social Responsibility)
Inquiry/ Research (Inquiry/ Research)
Speaking (Speaking)

Subject options

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