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 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 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
Learning resources
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
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
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
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
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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. | N/A | N/A | No | 40 | SILO2, SILO3, SILO4, SILO5 |
| Four 400-word group practical lab reports (students work in pairs 800 word count equiv per student) 5% each | N/A | N/A | No | 20 | SILO3, SILO5 |
| One 30-minute test Assessment during semester | N/A | N/A | No | 15 | SILO1, SILO2, SILO3, SILO4, SILO5 |
| One 60-minute test Assessment during exam period | N/A | N/A | No | 25 | SILO1, SILO2, SILO3, SILO4, SILO5 |