6 points, SCA Band 2, 0.125 EFTSL
Undergraduate - Unit
Refer to the specific census and withdrawal dates for the semester(s) in which this unit is offered.
- Second semester 2017 (Day)
The unit will introduce food science particularly the chemistry of food components in their raw and cooked state. It will introduce food preparation and cooking skills, sensory evaluation of food, food processing, production, packaging and storage. Methods of analysing food for nutrient and non-nutrient content will be examined. Teaching will be based on interactive lectures with explicit learning objectives. These will be supplemented by tutorials to support student learning and by kitchen and laboratory practical sessions for the acquisition of basic skills in food selection, storage, preparation, cooking and food analysis.
Upon successful completion of this unit, students should be able to:
- Explain the chemistry of macronutrients, micronutrients and non-nutrients in food.
- Describe the impact of the processing, production, packaging and storage of food on the nutrient and non-nutritive components of food and relate this chemistry to food taste, texture and palatability.
- Describe and demonstrate the principles of safe food handling.
- Compare and contrast Australian and International food composition data including the varying methods used to analyse nutrient content of foods and apply these data to calculate the nutrient intake of healthy individuals.
- Demonstrate food preparation and food analysis techniques.
- 6 x Laboratory & kitchen practical reports (approx. 500 words each) (50%)
- Attendance (80% of practical sessions) (Hurdle)
- Final exam (2 hours) (50%) (Hurdle)
6 hours contact per week plus 6 hours self directed study.
Weekly contact hours = 3 x 1 hours lectures, 1 x 1 hours tutorial and equivalent of 1 x 2 hours practical.
See also Unit timetable information
This unit applies to the following area(s) of study
BND1002 and must be enrolled in course M2001.