dtn4fsi food science
FOOD SCIENCE
DTN4FSI
2015
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.
SchoolSchool of Allied Health
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 If the student is enrolled in HMDP - Master of Dietetics Practice no rule applies. 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 240credit 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 CALIFORNIA |
| Readings | Understanding food: principles and preparation, | Prescribed | Brown, A. 2011, | 5TH EDITION. WADSWORTH CENGAGE LEARNING, BELMONT, CALIFORNIA, USA |
| Readings | Food: The chemistry of its components | Recommended | Coultate, T. 2009, | 5TH EDITION, THE ROYAL SOCIETY OF CHEMISTRY,UK CAMBRIDGE |
Graduate capabilities & intended learning outcomes
01. Create a detailed timeline of significant food preservation techniques through analysis of the history of the food industry.
- Activities:
- Interactive lectures, practical classes and tutorials
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Writing,Quantitative Literacy)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
02. Compare & contrast the chemical, physical & nutritional changes to food components during processing.
- Activities:
- Interactive lectures, online modules, practical classes and tutorials.
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Writing,Quantitative Literacy)
- Literacies and Communication Skills(Writing,Quantitative Literacy)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
- Personal and Professional Skills(Teamwork including leadership and working in groups,Autonomy and independence)
- Personal and Professional Skills(Teamwork including leadership and working in groups,Autonomy and independence)
- Discipline -Specific Knowledge and Skills(Discipline-Specific Knowledge and Skills)
03. Using commonly consumed foods as examples describe and demonstrate the integration of different scientific manipulations to raw foods in the production of foods for human consumption, including foods for specific dietary purposes.
- Activities:
- Interactive lectures, online modules, practical classes and tutorials
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Writing,Quantitative Literacy)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
04. Outline the processes involved in food product development.
- Activities:
- Interactive lectures, online modules, practical classes and tutorials
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Writing,Quantitative Literacy)
- Literacies and Communication Skills(Writing,Quantitative Literacy)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
- Personal and Professional Skills(Teamwork including leadership and working in groups,Autonomy and independence)
- Personal and Professional Skills(Teamwork including leadership and working in groups,Autonomy and independence)
- Discipline -Specific Knowledge and Skills(Discipline-Specific Knowledge and Skills)
05. Develop, package, label & market a 'suitable for sale' food product that meets specific nutritional criteria.
- Activities:
- Interactive lectures, practical classes and tutorials
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Writing,Quantitative Literacy)
- Literacies and Communication Skills(Writing,Quantitative Literacy)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
Subject options
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Melbourne, 2015, Semester 1, Blended
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorSharon Croxford
Class requirements
LectureWeek: 10 - 22
One 2.0 hours lecture per week on weekdays during the day from week 10 to week 22 and delivered via blended.
"Face to Face-50% and online 50%"
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.
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.
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| One 1,200-word individual project report | 40 | 04, 05 | |
| Four 200-word individual practical worksheets | 20 | 03, 05 | |
| Two 60 minute online tests | 40 | 01, 02, 03, 04 |