phe2fse food science essentials
FOOD SCIENCE: ESSENTIALS
PHE2FSE
Not currently offered
Credit points: 15
Subject outline
In this subject, students are introduced to the basics of food science and food handling. A multidisciplinary approach examines the chemistry and biology of food, food handling procedures and the scientific basis for modern processing techniques used to extend the shelf life and maintain safety of different foods. Topics include basic food nutrition and health implications; food groups; basic food chemistry/biochemistry; chemical spoilage, basic scientific principles for food preservation; hygiene strategy and food handling, including fast foods; sample collection for analysis; hygiene legislation and nutrition policies.
SchoolPsychology and Public Health
Credit points15
Subject Co-ordinator
Available to Study Abroad/Exchange StudentsYes
Subject year levelYear Level 2 - UG
Available as ElectiveNo
Learning ActivitiesN/A
Capstone subjectNo
Subject particulars
Subject rules
Prerequisites BBI110 or BBI1LS1 or BIO11LS1 or HBS1LS1 or HBS1HBA, HBS1HBB or equivalent approved by Course or Subject Coordinator
Co-requisitesN/A
Incompatible subjectsN/A
Equivalent subjectsN/A
Quota Management StrategyN/A
Quota-conditions or rulesN/A
Special conditionsN/A
Minimum credit point requirementN/A
Assumed knowledgeN/A
Learning resources
Food poisioning prevention
Resource TypeBook
Resource RequirementPrereading
AuthorMerry, G
Year1997
Edition/Volume2ND EDN
PublisherMACMILLAN PUBLISHER.
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Career Ready
Career-focusedNo
Work-based learningNo
Self sourced or Uni sourcedN/A
Entire subject or partial subjectN/A
Total hours/days requiredN/A
Location of WBL activity (region)N/A
WBL addtional requirementsN/A
Graduate capabilities & intended learning outcomes
Graduate Capabilities
Intended Learning Outcomes
Subject options
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