APPLIED FOOD SCIENCE
DTN305
2021
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.
SchoolAllied Health, Human Services & Sport
Credit points15
Subject Co-ordinatorSusan McLeod
Available to Study Abroad/Exchange StudentsNo
Subject year levelYear Level 3 - UG
Available as ElectiveNo
Learning ActivitiesN/A
Capstone subjectYes
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 subjectsN/A
Equivalent subjectsDTN402 OR DTN3FSF
Quota Management StrategyN/A
Quota-conditions or rulesN/A
Special conditionsThis subject is offered via Open Universities Australia, late enrolments are generally not permitted past the published close of application date for the study period. Foe students not enrolled in the prerequisite courses, you may be able to undertake these subjects with approval of your home course coordinator, please contact ASK La Trobe for assistance.
Minimum credit point requirementN/A
Assumed knowledgeN/A
Learning resources
Understanding the Science of Food: From molecules to mouthfeel
Resource TypeBook
Resource RequirementPrescribed
AuthorCroxford, S & Stirling E.
Year2017
Edition/VolumeN/A
PublisherAllen & Unwin
ISBN978 1 76029 606 3
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Foodworks 10 Professional
Resource TypeWeb resource
Resource RequirementPrescribed
AuthorXyris
YearN/A
Edition/VolumeN/A
PublisherXyris
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
Select to view your study options…
On-Line, 2021, OUA study period 1, Online
Overview
Online enrolmentNo
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorSusan McLeod
Class requirements
LectureWeek: 10 - 22
Six 1.00 hour lecture per study period on weekdays at night from week 10 to week 22 and delivered via online.
Synchronous Sessions
Unscheduled Online ClassWeek: 10 - 22
One 4.00 hours unscheduled online class per week on weekdays during the day from week 10 to week 22 and delivered via online.
Asynchronous Sessions facilitator led discussion
Assessments
| Assessment element | Category | Contribution | Hurdle | % | ILO* |
|---|---|---|---|---|---|
One 1500-word individual project report Hurdle Requirement: Students must submit this completed assessment to pass the subject. | Report | Individual | Yes | 40 | SILO2, SILO3, SILO4, SILO5 |
Practical Report/s (800 word equivalent) | Report | Individual | No | 20 | SILO2, SILO3 |
Two 50-minute online tests (1500 words equiv) | Other | Individual | No | 40 | SILO1, SILO2, SILO3, SILO4 |
On-Line, 2021, OUA study period 3, Online
Overview
Online enrolmentNo
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorSusan McLeod
Class requirements
LectureWeek: 36 - 48
Six 1.00 hour lecture per study period on weekdays at night from week 36 to week 48 and delivered via online.
Synchronous Sessions
Unscheduled Online ClassWeek: 36 - 48
One 4.00 hours unscheduled online class per week on weekdays during the day from week 36 to week 48 and delivered via online.
Asynchronous Sessions facilitator led discussion
Assessments
| Assessment element | Category | Contribution | Hurdle | % | ILO* |
|---|---|---|---|---|---|
One 1500-word individual project report Hurdle Requirement: Students must submit this completed assessment to pass the subject. | Report | Individual | Yes | 40 | SILO2, SILO3, SILO4, SILO5 |
Practical Report/s (800 word equivalent) | Report | Individual | No | 20 | SILO2, SILO3 |
Two 50-minute online tests (1500 words equiv) | Other | Individual | No | 40 | SILO1, SILO2, SILO3, SILO4 |