FOOD SCIENCE: ESSENTIALS
Not currently offered
Credit points: 15
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.
FacultyFaculty of Health Sciences
Subject Co-ordinatorCameron Earl
Available to Study Abroad StudentsYes
Subject year levelYear Level 2 - UG
Prerequisites BBI110 or BBI1LS1 or BIO11LS1 or HBS1LS1 or HBS1HBA, HBS1HBB or equivalent approved by Course or Subject Coordinator.
|Resource Type||Title||Resource Requirement||Author and Year||Publisher|
|Readings||Food poisioning prevention||Preliminary||Merry, G 1997||2ND EDN, MACMILLAN PUBLISHER.|
Select to view your study options…