APPLIED FOOD SCIENCE
DTN305
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 the ability to tackles 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 StudentsNo
Subject year levelYear Level 3 - UG
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 DTN3FSF, DTN402
Equivalent subjects DTN402
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.
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 |
| Technologies | Foodworks 10 Professional | Prescribed | Xyris | Xyris |
Graduate capabilities & intended learning outcomes
01. 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,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:
- Online learning activities
- 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:
- Online learning activities
- 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)
04. Evaluate the processes involved in food product development.
- Activities:
- Online learning activities
- 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 (Adaptability Skills)
- Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)
05. Develop, package, label and market 'suitable for sale' food products that meet specific nutritional criteria.
- Activities:
- Online learning activities
- Related graduate capabilities and elements:
- Literacies and Communication Skills (Quantitative Literacy)
- Inquiry and Analytical Skills (Critical Thinking,Inquiry/Research)
- Inquiry and Analytical Skills (Critical Thinking,Inquiry/Research)
- Personal and Professional Skills (Adaptability Skills)
- Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)
Subject options
Select to view your study options…
Online, 2020, OUA Study Period 3, Online
Overview
Online enrolmentNo
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorSusan McLeod
Class requirements
Lecture
Week:
36
-
48
Twelve 2.0 hours lecture per study period
on any day including weekend
during the day
from week 36 to week 48
and delivered via online.
Practical
Week:
36
-
48
Six 3.0 hours practical per study period
on any day including weekend
during the day
from week 36 to week 48
and delivered via online.
Tutorial
Week:
36
-
48
Six 2.0 hours tutorial per study period
on any day including weekend
during the day
from week 36 to week 48
and delivered via online.
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| One 1600-word individual project report | Hurdle Requirement: Students must submit this completed assessment to pass the subject. | 40 | 02, 03, 04, 05 |
| Four 200-word individual practical worksheets | 20 | 02, 03 | |
| Two 50-minute online tests (1700 words equiv) | 40 | 01, 02, 03, 04, 05 |
Online, 2020, OUA Study Period 1, Online
Overview
Online enrolmentNo
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorSusan McLeod
Class requirements
Lecture
Week:
10
-
22
Twelve 2.0 hours lecture per study period
on any day including weekend
during the day
from week 10 to week 22
and delivered via online.
Practical
Week:
10
-
22
Six 3.0 hours practical per study period
on any day including weekend
during the day
from week 10 to week 22
and delivered via online.
Tutorial
Week:
10
-
22
Six 2.0 hours tutorial per study period
on any day including weekend
during the day
from week 10 to week 22
and delivered via online.
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| One 1600-word individual project report | Hurdle Requirement: Students must submit this completed assessment to pass the subject. | 40 | 02, 03, 04, 05 |
| Four 200-word individual practical worksheets | 20 | 02, 03 | |
| Two 50-minute online tests (1700 words equiv) | 40 | 01, 02, 03, 04, 05 |