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
Intended Learning Outcomes
Subject options
Select to view your study options…
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 element | Category | Contribution | Hurdle | % | ILO* |
|---|---|---|---|---|---|
One 1,600-word individual project report. Students to design and market a food concept. | Report | Individual | No | 40 | SILO4, SILO5 |
Four 200-word practical lab reports (800 words equivalent total). | Report | Individual | No | 30 | SILO2, SILO3 |
Two online quizzes (1 hour total) (1000 words equivalence) | Quizzes | Individual | No | 30 | SILO1, SILO2, SILO3 |