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.

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsUnderstanding Food Science and Technology,PrescribedMurano, P. S. 2003WADSWORTH CENGAGE LEARNING, BELMONT, USA CALIFORNIA
ReadingsUnderstanding food: principles and preparation,PrescribedBrown, A. 2011,5TH EDITION. WADSWORTH CENGAGE LEARNING, BELMONT, CALIFORNIA, USA
ReadingsFood: The chemistry of its componentsRecommendedCoultate, 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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Start date between: and    Key dates

Melbourne, 2015, Semester 1, Blended

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorSharon Croxford

Class requirements

Lecture Week: 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%"

Practical Week: 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.

Tutorial Week: 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 elementComments% ILO*
One 1,200-word individual project report40 04, 05
Four 200-word individual practical worksheets20 03, 05
Two 60 minute online tests40 01, 02, 03, 04