FOOD SCIENCE AND FOOD SKILLS

DTN3FSF

2019

Credit points: 15

This subject addresses La Trobe's Innovation and Entrepreneurship Essential. Innovation and Entrepreneurship is about using your creativity to generate new ideas, understand and solve complex problems and thrive in a fast-changing world.

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 developing the ability to tackle problems creatively, generating new ideas, taking calculated risks and creating change to achieve ambitions - now and in the future.

SchoolSchool Allied Health,Human Serv & Sport

Credit points15

Subject Co-ordinatorSusan McLeod

Available to Study Abroad StudentsYes

Subject year levelYear Level 3 - UG

Exchange StudentsYes

Subject particulars

Subject rules

Prerequisites If the student is admitted in HMDP - Master of Dietetics Practice OR HBHNHK - Bachelor of Human Nutrition (Hong Kong) no rule applies. If student is admitted in HZNDP Bachelor of Applied Science/Master of Dietetic Practice then must pass DTN1FFU or DTN1CFC and must have passed 240 credit points. If student is admitted in HBHN - Bachelor of Human Nutrition then must pass DTN1FFU or DTN1CFC and must have passed 240 credit points. All other students require subject coordinator approval.

Co-requisitesN/A

Incompatible subjects DTN305, DTN4FSF

Equivalent subjects DTN4FSI, DTN4FSF

Special conditions Priority is given to students admitted in HMDP, HZHSDP, HZNDP, HBHNHK or HBHN for whom DTN3FSF is core.

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsUnderstanding food science: from molecules to mouthfeelRecommendedCroxford, S. & Stirling, E. 20171st Edition, Allen & Unwin
ReadingsFood: The chemistry of its componentsRecommendedCoultate, T. 20156th Edition, Allen & Unwin
ReadingsJournal articles, FSANZ Food Standards Code, other relevant readingPrescribedAs publishedAs published

Graduate capabilities & intended learning outcomes

01. Analyse 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:
Inquiry and Analytical Skills (Critical Thinking,Inquiry/Research)
Inquiry and Analytical Skills (Critical Thinking,Inquiry/Research)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

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

Activities:
Interactive lectures, online modules, practical classes and tutorials.
Related graduate capabilities and elements:
Inquiry and Analytical Skills (Critical Thinking,Inquiry/Research)
Inquiry and Analytical Skills (Critical Thinking,Inquiry/Research)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

03. 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:
Interactive lectures, online modules, practical classes and tutorials
Related graduate capabilities and elements:
Inquiry and Analytical Skills (Critical Thinking,Inquiry/Research)
Inquiry and Analytical Skills (Critical Thinking,Inquiry/Research)
Personal and Professional Skills (Teamwork including leadership and working in groups,Adaptability Skills)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

04. Evaluate the processes involved in food product development.

Activities:
Interactive lectures, online modules, practical classes and tutorials
Related graduate capabilities and elements:
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)
Personal and Professional Skills (Teamwork including leadership and working in groups,Adaptability Skills)
Personal and Professional Skills (Teamwork including leadership and working in groups,Adaptability Skills)
Inquiry and Analytical Skills (Critical Thinking,Inquiry/Research)
Inquiry and Analytical Skills (Critical Thinking,Inquiry/Research)

05. Develop, package, label and market 'suitable for sale' food products that meet specific nutritional criteria.

Activities:
Interactive lectures, practical classes and tutorials
Related graduate capabilities and elements:
Inquiry and Analytical Skills (Critical Thinking,Inquiry/Research)
Inquiry and Analytical Skills (Critical Thinking,Inquiry/Research)
Personal and Professional Skills (Teamwork including leadership and working in groups,Adaptability Skills)
Personal and Professional Skills (Teamwork including leadership and working in groups,Adaptability Skills)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

Subject options

Select to view your study options…

Start date between: and    Key dates

Hong Kong, 2019, Week 45-51, Day

Overview

Online enrolmentNo

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorSusan McLeod

Class requirements

Lecture Week: 45 - 51
One 14.0 hours lecture per study period on weekdays during the day from week 45 to week 51 and delivered via face-to-face.

Tutorial Week: 45 - 51
One 8.0 hours tutorial per study period on weekdays during the day from week 45 to week 51 and delivered via face-to-face.

Practical Week: 45 - 51
One 18.0 hours practical per study period on weekdays during the day from week 45 to week 51 and delivered via face-to-face.

Unscheduled Online Class Week: 45 - 51
One 12.0 hours unscheduled online class per study period on weekdays during the day from week 45 to week 51 and delivered via online.

Assessments

Assessment elementComments% ILO*
One 1,600-word individual project reportStudents to design and market a food concept.40 02, 03, 04, 05
Four 400-word group practical lab reports (students work in pairs 800 word count equiv per student)5% each20 03, 05
One 30-minute testAssessment during semester15 01, 02, 03, 04, 05
One 60-minute testAssessment during exam period25 01, 02, 03, 04, 05

Melbourne, 2019, Semester 1, Blended

Overview

Online enrolmentYes

Maximum enrolment size100

Enrolment information Quota due to limited capacity of practical kitchen. Merit based quota. Priority is given to students enrolled in HMDP, HZHSDP, HZNDP, HBHNHK or HBHN for whom DTN4FSF is core, then to other students until the quota is reached.

Subject Instance Co-ordinatorSusan McLeod

Class requirements

Lecture Week: 10 - 22
Six 2.0 hours lecture per study period on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Practical Week: 10 - 22
Six 3.0 hours practical per study period on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Tutorial Week: 10 - 22
Six 2.0 hours tutorial per study period on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Unscheduled Online Class Week: 10 - 22
Six 2.0 hours unscheduled online class per study period from week 10 to week 22 and delivered via online.

Assessments

Assessment elementComments% ILO*
One 1,600-word individual project reportStudents to design and market a food concept.40 02, 03, 04, 05
Four 400-word group practical lab reports (students work in pairs 800 word count equiv per student)5% each20 03, 05
One 30-minute testAssessment during semester15 01, 02, 03, 04, 05
One 60-minute testAssessment during exam period25 01, 02, 03, 04, 05