dtn3fsf food science and food skills
FOOD SCIENCE AND FOOD SKILLS
DTN3FSF
2019
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 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.
Learning resources
Readings
Resource Type | Title | Resource Requirement | Author and Year | Publisher |
---|---|---|---|---|
Readings | Understanding food science: from molecules to mouthfeel | Recommended | Croxford, S. & Stirling, E. 2017 | 1st Edition, Allen & Unwin |
Readings | Food: The chemistry of its components | Recommended | Coultate, T. 2015 | 6th Edition, Allen & Unwin |
Readings | Journal articles, FSANZ Food Standards Code, other relevant reading | Prescribed | As published | As 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
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Hong Kong, 2019, Week 45-51, Day
Overview
Online enrolmentNo
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorSusan McLeod
Class requirements
LectureWeek: 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.
TutorialWeek: 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.
PracticalWeek: 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 ClassWeek: 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 element | Comments | % | ILO* |
---|---|---|---|
One 1,600-word individual project report | Students 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% each | 20 | 03, 05 |
One 30-minute test | Assessment during semester | 15 | 01, 02, 03, 04, 05 |
One 60-minute test | Assessment during exam period | 25 | 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
LectureWeek: 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.
PracticalWeek: 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.
TutorialWeek: 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 ClassWeek: 10 - 22
Six 2.0 hours unscheduled online class per study period from week 10 to week 22 and delivered via online.
Assessments
Assessment element | Comments | % | ILO* |
---|---|---|---|
One 1,600-word individual project report | Students 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% each | 20 | 03, 05 |
One 30-minute test | Assessment during semester | 15 | 01, 02, 03, 04, 05 |
One 60-minute test | Assessment during exam period | 25 | 01, 02, 03, 04, 05 |