FOOD SCIENCE AND FOOD SKILLS

DTN3FSF

2021

Credit points: 15

Subject outline

In this subject you will develop detailed knowledge of how scientific manipulations of food impact on individual food components. You 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 you will apply your 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. You will translate food science for consumers through development of a food label with supporting marketing and publicity materials. 

SchoolAllied Health, 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 ActivitiesThroughout the subject, you will have an opportunity to develop and test your knowledge through workbooks, practice quizzes and interactive learning activities. In tutorials, you will work in groups and apply enquiry based learning to support learning related to the major assessment. In practical classes, you will learn cooking skills, develop food science knowledge and collect data to support completion of practical reports. 

Capstone subjectYes

Subject particulars

Subject rules

Prerequisites If the student is admitted in HMDP - Master of Dietetics Practice 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 or HBNTS - Bachelor of Human Nutrition or Bachelor of Nutrition Science, 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

Quota Management StrategyMerit based quota management

Quota-conditions or rulesPriority is given to students enrolled in HMDP, HZHSDP, HZNDP, HBHN or HBNTS for whom DTN3FSF is core, then to other students until the quota is reached.

Special conditionsSpecial priority is given to students admitted in HMDP, HZHSDP, HZNDP, or HBNTS for whom DTN3FSF is core.

Minimum credit point requirementN/A

Assumed knowledgeN/A

Learning resources

Food: The chemistry of its components

Resource TypeBook

Resource RequirementRecommended

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

Journal articles, FSANZ Food Standards Code, other relevant reading

Resource TypeBook

Resource RequirementPrescribed

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

Understanding food science: from molecules to mouthfeel

Resource TypeBook

Resource RequirementRecommended

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

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

DISCIPLINE KNOWLEDGE AND SKILLS
INQUIRY AND ANALYSIS - Creativity and Innovation
INQUIRY AND ANALYSIS - Critical Thinking and Problem Solving
INQUIRY AND ANALYSIS - Research and Evidence-Based Inquiry
PERSONAL AND PROFESSIONAL - Adaptability and Self-Management
PERSONAL AND PROFESSIONAL - Leadership and Teamwork

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

Melbourne (Bundoora), 2021, Semester 1, Blended

Overview

Online enrolmentYes

Maximum enrolment size100

Subject Instance Co-ordinatorSusan McLeod

Class requirements

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

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

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

Unscheduled Online ClassWeek: 10 - 22
Six 2.00 hours 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/AReportIndividualNo40 SILO4, SILO5

Four 200-word practical lab reports (800 words equivalent total). 

N/AReportIndividualNo30 SILO2, SILO3

Two online quizzes (1 hour total) (1000 words equivalence)  

N/AQuizzesIndividualNo30 SILO1, SILO2, SILO3