FOOD SCIENCE AND FOOD SKILLS

DTN3FSF

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 developing the ability to tackle problems creatively, generating new ideas, taking calculated risks and creating change to achieve ambitions - now and in the future.

SchoolAllied Heath, Human Services & Sport

Credit points15

Subject Co-ordinatorSusan McLeod

Available to Study Abroad/Exchange StudentsYes

Subject year levelYear Level 3 - UG

Available as ElectiveNo

Learning ActivitiesN/A

Capstone subjectYes

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-requisitesN/A

Incompatible subjectsDTN4FSF OR DTN305

Equivalent subjectsDTN4FSI OR DTN4FSF

Quota Management StrategyMerit based quota management

Quota-conditions or rulesPriority 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 conditionsPriority is given to students admitted in HMDP, HZHSDP, HZNDP, HBHNHK or HBHN for whom DTN3FSF is core.

Minimum credit point requirementN/A

Assumed knowledgeN/A

Readings

Understanding food science: from molecules to mouthfeel

Resource TypeRecommended

Resource RequirementN/A

AuthorCroxford, S. & Stirling, E.

Year2017

Edition/Volume1st Edition

PublisherAllen & Unwin

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Journal articles, FSANZ Food Standards Code, other relevant reading

Resource TypePrescribed

Resource RequirementN/A

AuthorAs published

YearN/A

Edition/VolumeN/A

PublisherAs published

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Food: The chemistry of its components

Resource TypeRecommended

Resource RequirementN/A

AuthorCoultate, T.

Year2015

Edition/Volume6th Edition

PublisherAllen & Unwin

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

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Start date between: and    Key dates

Melbourne (Bundoora), 2021, Semester 1, Blended

Overview

Online enrolmentYes

Maximum enrolment size100

Subject Instance Co-ordinatorSusan McLeod

Class requirements

Lecture Week: 10 - 22
Six 2.00 h lecture per study period on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Practical Week: 10 - 22
Six 3.00 h practical per study period on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Tutorial Week: 10 - 22
Six 2.00 h tutorial per study period on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Unscheduled Online Class Week: 10 - 22
Six 2.00 h unscheduled online class per study period from week 10 to week 22 and delivered via online.

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*
One 1,600-word individual project report Students to design and market a food concept.N/AN/AN/ANo40 SILO2, SILO3, SILO4, SILO5
Four 400-word group practical lab reports (students work in pairs 800 word count equiv per student) 5% eachN/AN/AN/ANo20 SILO3, SILO5
One 30-minute test Assessment during semesterN/AN/AN/ANo15 SILO1, SILO2, SILO3, SILO4, SILO5
One 60-minute test Assessment during exam periodN/AN/AN/ANo25 SILO1, SILO2, SILO3, SILO4, SILO5