dtn402 applied food science

APPLIED FOOD SCIENCE

DTN402

2018

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.This subject addresses La Trobe's Innovation and Entrepreneurship Essential. Innovation and Entrepreneurship entails the ability to tackle problems creatively, generating new ideas, taking calculated risks and creating change to achieve ambitions - now and in the future.

SchoolSchool of Allied Health

Credit points15

Subject Co-ordinatorSusan McLeod

Available to Study Abroad StudentsNo

Subject year levelYear Level 4 - UG/Hons/1st Yr PG

Exchange StudentsNo

Subject particulars

Subject rules

Prerequisites Must be admitted in one of the following courses: HBFN, HBFNX, HOUA and have passed DTN102 or equivalent.

Co-requisitesN/A

Incompatible subjects DTN4FSF

Equivalent subjectsN/A

Special conditions This subject is offered via Open Universities Australia. La Trobe University students can undertake this subject as part of a cross institutional enrolment under certain circumstances, and must seek approval from the Bachelor of Food and Nutrition Course Coordinator for eligibility. Due to the nature of the subject content and online delivery, enrolments are generally not permitted past the published OUA enrolment date for the study period. In this subject you will be required to complete cooking and food science practicals/ assessment tasks in your own kitchen or one you arrange to access. You will need to purchase ingredients and have access to standard kitchen equipment including a digital thermometer and digital scales. Cooking or handling foods from across all food groups (including red meat, eggs and milk) is part of the required coursework. Sensory analysis requiring the tasting of food, is at your discretion to accommodate special dietary requirements. Students should direct any questions to the Course Coordinators prior to enrolment.

Learning resources

Readings

Resource Type	Title	Resource Requirement	Author and Year	Publisher
Readings	Understanding the Science of Food: From molecules to mouthfeel	Prescribed	Croxford, S & Stirling E. 2017	Allen & Unwin

Graduate capabilities & intended learning outcomes

01. Critically analyse significant food preservation techniques through analysis of the history of the food industry.

Activities:: Online learning activities
Related graduate capabilities and elements:: Inquiry and Analytical Skills(Critical Thinking)

02. Critically analyse the chemical, physical & nutritional changes to food components during processing.

Activities:: Online learning activities
Related graduate capabilities and elements:: Inquiry and Analytical Skills(Critical Thinking); Personal and Professional Skills(Adaptability Skills)

03. Using commonly consumed foods as examples evaluate the integration of different scientific manipulations to raw foods in the production of foods for human consumption, including foods for specific dietary purposes.

Activities:: Online learning activities
Related graduate capabilities and elements:: Inquiry and Analytical Skills(Critical Thinking)

04. Evaluate the processes involved in food product development.

Activities:: Online learning activities
Related graduate capabilities and elements:: Inquiry and Analytical Skills(Critical Thinking)

05. Transform knowledge and skills to develop, package, label and market a 'suitable for sale' food product that meets specific nutritional criteria, and display and communicate this food product at a 'trade display'.

Activities:: Online learning activities
Related graduate capabilities and elements:: Literacies and Communication Skills(Quantitative Literacy); Inquiry and Analytical Skills(Critical Thinking); Personal and Professional Skills(Adaptability Skills)

Subject options

Select to view your study options…

Online, 2018, OUA Study Period 3, Online

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorSusan McLeod

Class requirements

LectureWeek: 35 - 47
Twelve 2.0 hours lecture per study period on any day including weekend during the day from week 35 to week 47 and delivered via online.

PracticalWeek: 35 - 47
Six 3.0 hours practical per study period on any day including weekend during the day from week 35 to week 47 and delivered via online.

TutorialWeek: 35 - 47
Six 2.0 hours tutorial per study period on any day including weekend during the day from week 35 to week 47 and delivered via online.

Assessments

Assessment element	Comments	%	ILO*
One 1400-word individual project report	NOTE: Hurdle requirement: students must submit this completed assessment to pass the subject.	040	02, 03, 04, 05
Four 200-word individual practical worksheets		020	02, 03
Two 60-minute online tests		040	01, 02, 03, 04, 05

Online, 2018, OUA Study Period 1, Online