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

Readings

Understanding the Science of Food: From molecules to mouthfeel

Resource TypePrescribed

Resource RequirementN/A

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 TypePrescribed

Resource RequirementN/A

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

01. Analyse significant food preservation techniques through analysis of the history of the food industry.
02. Analyse the chemical, physical & nutritional changes to food components during processing.
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.
04. Evaluate the processes involved in food product development.
05. Develop, package, label and market 'suitable for sale' food products that meet specific nutritional criteria.

Subject options

Select to view your study options…

Start date between: and    Key dates

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 h 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 h 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 elementCommentsCategoryContributionHurdle% ILO*

One 1500-word individual project report

Hurdle Requirement: Students must submit this completed assessment to pass the subject.

N/AReportIndividualYes40 SILO2, SILO3, SILO4, SILO5

Practical Report/s (800 word equivalent)

N/AReportIndividualNo20 SILO2, SILO3

Two 50-minute online tests (1500 words equiv)

N/AOtherIndividualNo40 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 h 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 h 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 elementCommentsCategoryContributionHurdle% ILO*

One 1500-word individual project report

Hurdle Requirement: Students must submit this completed assessment to pass the subject.

N/AReportIndividualYes40 SILO2, SILO3, SILO4, SILO5

Practical Report/s (800 word equivalent)

N/AReportIndividualNo20 SILO2, SILO3

Two 50-minute online tests (1500 words equiv)

N/AOtherIndividualNo40 SILO1, SILO2, SILO3, SILO4