FOOD SCIENCE: ESSENTIALS

PHE2FSE

Not currently offered

Credit points: 15

Subject outline

In this subject, students are introduced to the basics of food science and food handling. A multidisciplinary approach examines the chemistry and biology of food, food handling procedures and the scientific basis for modern processing techniques used to extend the shelf life and maintain safety of different foods. Topics include basic food nutrition and health implications; food groups; basic food chemistry/biochemistry; chemical spoilage, basic scientific principles for food preservation; hygiene strategy and food handling, including fast foods; sample collection for analysis; hygiene legislation and nutrition policies.

SchoolPsychology and Public Health

Credit points15

Subject Co-ordinator

Available to Study Abroad/Exchange StudentsYes

Subject year levelYear Level 2 - UG

Available as ElectiveNo

Learning ActivitiesN/A

Capstone subjectNo

Subject particulars

Subject rules

Prerequisites BBI110 or BBI1LS1 or BIO11LS1 or HBS1LS1 or HBS1HBA, HBS1HBB or equivalent approved by Course or Subject Coordinator

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsN/A

Minimum credit point requirementN/A

Assumed knowledgeN/A

Readings

Food poisioning prevention

Resource TypePrereading

Resource RequirementN/A

AuthorMerry, G

Year1997

Edition/Volume2ND EDN

PublisherMACMILLAN PUBLISHER.

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

COMMUNICATION - Communicating and Influencing
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 - Ethical and Social Responsibility
PERSONAL AND PROFESSIONAL - Leadership and Teamwork

Intended Learning Outcomes

01. Students should be able to discuss the health implications of food groups and basic food chemistry and biochemistry in relation to national standards
02. Students should be able to analyse the causes and impact of chemical and microbial contamination and spoilage of food and propose effective strategies to limit harmful effects of food contamination.
03. Apply key principles of food preservation to resolving issues related to Hazard Analysis and Critical Control Points planning process within the industry.

Subject options

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Subject not currently offered - Subject options not available.