dtn4fsi food science
FOOD SCIENCE
DTN4FSI
2014
Credit points: 15
Subject outline
In this subject students will develop detailed knowledge of how scientific manipulations of food impact on individual food components. Students will critically examine the processes involved in producing foods for human consumption from raw ingredients, highlighting food production and processing techniques that bring about changes to the biological, chemical, physical and nutritional state of the food. Through the development of a food product suitable for sale students will apply their knowledge of food safety, food production on a medium-large scale, sensory analysis, food labelling law, the development of standard costed recipes and nutritional analysis of recipes. Students will translate food science for consumers through development of a food label with supporting marketing and publicity materials.
FacultyFaculty of Health Sciences
Credit points15
Subject Co-ordinatorSharon Croxford
Available to Study Abroad StudentsYes
Subject year levelYear Level 4 - UG/Hons/1st Yr PG
Exchange StudentsYes
Subject particulars
Subject rules
Prerequisites Must be enrolled in HMDP - Master of Dietetics Practice. If student is enrolled in HZHSDP - Bachelor of Health Science and Master of Dietetic Practice then must pass 240 credit points. If student is enrolled in HBHN - Bachelor of Human Nutrition then must pass DTN1FFU and 240 credit points. All other students require subject coordinator approval and must pass DTN1FFU.
Co-requisitesN/A
Incompatible subjectsN/A
Equivalent subjectsN/A
Special conditions Students must be enrolled in course codes: HBHN, HZHSDP or HMDP or obtain approval from subject coordinator.
Learning resources
Readings
| Resource Type | Title | Resource Requirement | Author and Year | Publisher |
|---|---|---|---|---|
| Readings | Understanding Food Science and Technology, | Prescribed | Murano, P. S. 2003 | WADSWORTH CENGAGE LEARNING, BELMONT, USA CALFORNIA |
| Readings | Understanding food: principles and preparation, | Prescribed | Brown, A 2011, | 4TH EDN. WADSWORTH CENGAGE LEARNING, BELMONT, CALFORNIA, USA |
| Readings | Food: The chemistry of its components | Recommended | Coultate, T 2009, | 5TH EDN, THE ROYAL SOCIETY OF CHEMISTRY,UK CAMBRIDGE |
Subject options
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Melbourne, 2014, Semester 1, Day
Overview
Online enrolmentYes
Maximum enrolment size88
Enrolment information Practical kitchen (NMIT) capacity Subject will only be available to students enrolled in course codes: HBHN, HZHSDP or HMDP or obtain approval from subject coordinator, once quota is reached no additional students will be allowed to enrol in the subject.
Subject Instance Co-ordinatorSharon Croxford
Class requirements
TutorialWeek: 11 - 22
Six 2.0 hours tutorial per study period on weekdays during the day from week 11 to week 22 and delivered via face-to-face.
PracticalWeek: 11 - 22
Six 3.0 hours practical per study period on weekdays during the day from week 11 to week 22 and delivered via face-to-face.
LectureWeek: 10 - 22
One 2.0 hours lecture per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.
"Face to Face-50% and online 50%"
Assessments
| Assessment element | Comments | % |
|---|---|---|
| One 1,200-word individual project report | 30 | |
| One 600-word individual assignment | 15 | |
| Three 200-word individual practical worksheets | 15 | |
| Three 40 minutes online tests | 40 |