Food Science and Systems
42 hours + Blended
One semester or equivalent
Hawthorn
Available to incoming Study Abroad and Exchange students
Overview
Students will gain an in-depth understanding of the food system and develop food science knowledge and practical skills relevant to nutrition and dietetic practice. The unit will focus on practical skills relevant to the food industry, including specialised food product design, development, production, marketing, and food security implications.
Requisites
Teaching periods
Location
Start and end dates
Last self-enrolment date
Census date
Last withdraw without fail date
Results released date
Learning outcomes
Students who successfully complete this unit will be able to:
- Describe the current Australian and global food systems.
- Evaluate the relationships between key aspects of the food system and food security, marketing, dietary guidelines, the environment and associated laws/policies.
- Evaluate the chemical, physical and nutritional changes which occur to food components during processing.
- Predict the potential effects of food processing on product acceptability and impact on health/disease parameters.
- Design and market a specialised food product suitable for sale.
- Examine the key elements of food service system management and institutional food service preparation and evaluate what is required to provide safe and nutritious food
Teaching methods
Hawthorn
Type | Hours per week | Number of weeks | Total (number of hours) |
---|---|---|---|
On-campus Class | 2.00 | 12 weeks | 24 |
On-campus Lab | 3.00 | 4 weeks | 12 |
On-campus Class | 1.00 | 6 weeks | 6 |
Specified Activities Various | 2.00 | 12 weeks | 24 |
Unspecified Activities Various | 7.00 | 12 weeks | 84 |
TOTAL | 150 |
Assessment
Type | Task | Weighting | ULO's |
---|---|---|---|
Assignment | Individual | 40% | 1,2,4 |
Laboratory Journal | Individual | 30% | 3,4 |
Project Report | Group | 30% | 2,5 |
Assignment | Individual | 40% | 1,2,4,6 |
Laboratory Journal | Individual | 30% | 3,4 |
Project Report | Individual/Group | 30% | 2,5 |
Content
- The Australian and global food systems and relevant laws and legislation
- Food security and environmental impact of food systems and diets
- Food processing and food microbiology
- Food product design, development and marketing
Study resources
Reading materials
A list of reading materials and/or required textbooks will be available in the Unit Outline on Canvas.