Food Science, Food System and Food Industry Skills | Units of study... | Swinburne University of Technology

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DET60002 12.5 Credit Points Hawthorn

Duration

One Semester or equivalent

Contact hours

57 Hours

On-campus unit delivery combines face-to-face and digital learning.

Prerequisites

Admission to MA-DIET

Aims and objectives

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.

Students who successfully complete this unit will be able to:
1. Examine the current Australian food supply using a systems approach.
2. Evaluate the relationship between key aspects of the food system and food security, marketing, dietary guidelines, and associated laws/policies.
3. Evaluate the chemical, physical and nutritional changes which may/do occur to food components during processing.
4. Predict the potential effects of food processing on product acceptability and potential impact on health/disease parameters.
5. Design, develop, produce and market a specialised food product suitable for sale.

Courses with unit

Master of Dietetics

Unit information in detail

- Teaching methods, assessment, general skills outcomes and content.

Teaching methods

This unit will involve up to 150 hours of work including:

On campus	Hours per week	Number of Weeks	Total
Face to Face Contact Lecture Tutorial Workshop (Practical) Seminar (Expo) (Week 11)	2 2 3 3	12 6 6 1	24 12 18 3
Online Contact	N/A
Specified Learning Activities Group work Readings	1 1	12 12	12 12
Unspecified Learning Activities Independent study, assignment preparation, Laboratory Journal preparation Project Report Preparation	Recommended	12	69
TOTAL			150 hours/12.5cp

Assessment

Types	Individual or Group task	Weighting	Assesses attainment of these ULOs
Laboratory Journal	Individual	30%	3,4
Assignment	Individual	40%	1,2,4
Project Report	Group	30%	2,5

General skills outcomes

During this unit students will receive feedback on the following key generic skills:

Teamwork Skills
Analysis Skills
Problem Solving Skills
Communication Skills
Ability to tackle unfamiliar problems
Ability to work independently

Content

Systems approach and how it applies to the Australian food supply, for example in the growing, harvesting,
processing, packaging, transporting, marketing, consumption and disposal of food and food-related items,
resources implications, and associated laws/policies.
The relationship between the food system, food security, and dietary guidelines.
Food processing/ Scientific manipulations of foods and the impact on chemical, physical and nutritional properties of food/raw ingredients, and potential impact on health/disease
Food product design, development, production and marketing

Study resources

- Reading materials and references.

Reading materials

Students are encouraged to check the Unit Outline following enrolment in this subject to confirm the prescribed text prior to purchase.

References

Marsden, T., & Morley, A. (Eds.). (2014). Sustainable food systems: building a new paradigm. Routledge.
Tansey, G., & Worsley, T. (1995). The food system: a guide. Earthscan Publications Ltd.
AIHW 2012. Australia's food and nutrition 2012. Cat. no. PHE 163. Canberra: AIHW.
Croxford & Stirling (2017). Understanding the Science of Food: From molecules to mouthfeel. Allen & Unwin.
Galanakis, C. M. (Ed.). (2016). Innovation Strategies in the Food Industry: Tools for Implementation. Academic Press.
Lundahl, D. (2011). Breakthrough food product innovation through emotions research. Academic Press.
Ghosh, D., Das, S., Bagchi, D., & Smarta, R. B. (Eds.). (2012). Innovation in healthy and functional foods. CRC Press.