Food Science and Systems
Duration
- One Semester or equivalent
Contact hours
- 42 hours + Blended
On-campus unit delivery combines face-to-face and digital learning.
2024 teaching periods
| Hawthorn Higher Ed. Semester 1 |
||
|---|---|---|
Dates: Results: Last self enrolment: Census: Last withdraw without fail: |
Prerequisites
Admission to MA-DIETAims 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. Describe the current Australian and global food systems.
2. Evaluate the relationships between key aspects of the food system and food security, marketing, dietary guidelines, the environment and associated laws/policies.
3. Evaluate the chemical, physical and nutritional changes which occur to food components during processing.
4. Predict the potential effects of food processing on product acceptability and impact on health/disease parameters.
Students who successfully complete this unit will be able to:
1. Describe the current Australian and global food systems.
2. Evaluate the relationships between key aspects of the food system and food security, marketing, dietary guidelines, the environment and associated laws/policies.
3. Evaluate the chemical, physical and nutritional changes which occur to food components during processing.
4. Predict the potential effects of food processing on product acceptability and impact on health/disease parameters.
5. Design and market a specialised food product suitable for sale.
6. 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
Courses with unit
Master of DieteticsUnit information in detail
- Teaching methods, assessment, general skills outcomes and content.
Teaching methods
Type | Hours per week | Number of Weeks | Total |
On-Campus Class | 2 | 12 | 24 |
On Campus Class (weeks 7-12) | 1 | 6 | 6 |
| On-Campus Lab | 3 | 4 | 12 |
Specified Activities Various | 2 | 12 | 24 |
Unspecified Activities Various | 7 | 12 | 84 |
TOTAL | 150 hours |
Assessment
| Types | Individual or Group task | Weighting | Assesses attainment of these ULOs |
| Laboratory Journal | Individual | 30% | 3,4 |
| Assignment | Individual | 40% | 1,2,4,6 |
| 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
- 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
- Food Service Management, including:
- Food service systems, plant and equipment for large and small institutions
- Principles of portion control and equipment size, menu planning and recipe standardisation
- Resource utilisation and costing procedures
- Food service policy, procedure and standards, food law
- Recipe analysis and costing
- Principles of quality management and accreditation
- Graduate Attribute 1 (Communication 1 - Verbal Communication)
- Graduate Attribute 2 (Communication 2 - Communicating using different media)
- Graduate Attribute 3 (Teamwork 1 - Collaboration and negotiation)
- Graduate Attribute 4 (Teamwork 2 - Teamwork roles and processes)
- Graduate Attribute 5 (Digital Literacies 1 - Information literacy)
- Graduate Attribute 6 (Digital Literacies 2 - Technical literacy)
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.
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.