FOOD SCIENCE AND FOOD SKILLS
DTN3FSF
2020
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.
School: Allied Health, Human Services & Sport (Pre 2022)
Credit points: 15
Subject Co-ordinator: Susan McLeod
Available to Study Abroad/Exchange Students: Yes
Subject year level: Year Level 3 - UG
Available as Elective: No
Learning Activities: N/A
Capstone subject: Yes
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-requisites: N/A
Incompatible subjects: DTN305 OR DTN4FSF
Equivalent subjects: DTN4FSI OR DTN4FSF
Quota Management Strategy: Merit based quota management
Quota-conditions or rules: 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.
Special conditions: N/A
Minimum credit point requirement: N/A
Assumed knowledge: N/A
Learning resources
Understanding food science: from molecules to mouthfeel
Resource Type: Book
Resource Requirement: Recommended
Author: Croxford, S. & Stirling, E.
Year: 2017
Edition/Volume: 1st Edition
Publisher: Allen & Unwin
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: N/A
Other description: N/A
Source location: N/A
Food: The chemistry of its components
Resource Type: Book
Resource Requirement: Recommended
Author: Coultate, T.
Year: 2015
Edition/Volume: 6th Edition
Publisher: Allen & Unwin
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: N/A
Other description: N/A
Source location: N/A
Journal articles, FSANZ Food Standards Code, other relevant reading
Resource Type: Book
Resource Requirement: Prescribed
Author: As published
Year: N/A
Edition/Volume: N/A
Publisher: As published
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: N/A
Other description: N/A
Source location: N/A
Career Ready
Career-focused: No
Work-based learning: No
Self sourced or Uni sourced: N/A
Entire subject or partial subject: N/A
Total hours/days required: N/A
Location of WBL activity (region): N/A
WBL addtional requirements: N/A
Graduate capabilities & intended learning outcomes
Graduate Capabilities
Intended Learning Outcomes
Melbourne (Bundoora), 2020, Semester 1, Blended
Overview
Online enrolment: Yes
Maximum enrolment size: 100
Subject Instance Co-ordinator: Susan McLeod
Class requirements
LectureWeek: 10 - 22
Six 2.00 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 3.00 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 2.00 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 2.00 hours unscheduled online class per study period from week 10 to week 22 and delivered via online.
Assessments
| Assessment element | Category | Contribution | Hurdle | % | ILO* |
|---|---|---|---|---|---|
One 1,600-word individual project reportStudents to design and market a food concept. | N/A | N/A | No | 40 | SILO2, SILO3, SILO4, SILO5 |
Four 400-word group practical lab reports (students work in pairs 800 word count equiv per student)5% each | N/A | N/A | No | 20 | SILO3, SILO5 |
One 30-minute testAssessment during semester | N/A | N/A | No | 15 | SILO1, SILO2, SILO3, SILO4, SILO5 |
One 60-minute testAssessment during exam period | N/A | N/A | No | 25 | SILO1, SILO2, SILO3, SILO4, SILO5 |