Food Science (8251.3)
|Level:||Level 2 - Undergraduate Intermediate Unit|
Band 2 2013-2020 (Expires 31 Dec 2020) Band 2 2021 (Commenced After 1 Jan 2021) Band 3 2021 (Commenced Before 1 Jan 2021)
|Faculty:||Faculty of Health|
|Discipline:||Discipline of Nutrition and Dietetics|
UC - Canberra, Bruce
Year Teaching Period Convener Mode of Delivery 2021 Semester 2 DR Nenad NAUMOVSKI (Ph: +61 2 62068719 ) ON-CAMPUS
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- Semester 2, 2020, ON-CAMPUS, BRUCE (196493) - View
- Semester 2, 2019, ON-CAMPUS, BRUCE (188513) - View
- Semester 2, 2018, ON-CAMPUS, BRUCE (180306) - View
- Semester 2, 2017, ON-CAMPUS, BRUCE (169938) - View
- Semester 2, 2016, ON-CAMPUS, BRUCE (151773) - View
- Semester 2, 2015, ON-CAMPUS, BRUCE (140506) - View
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This unit addresses topics such as food as a commodity, food science and technology including physical and chemical properties of macronutrients and other components in food, effects of processing, principles of food preservation, and mechanisms of food poisoning and ways to prevent it. The principles and practices of food hygiene and legislation on food safety are a major focus, as is the role of the major organsiation involved in food regulation in Australia.
This unit is co-taught with unit 8252 Food Science G.
On successful completion of this unit, students will be able to:
1. Demonstrate a thorough knowledge of food science and technology as it relates to nutrition;
2. Outline the major reactions occurring in foods as a result of processing and storage;
3. Describe the principles of food preservation and the major types of processes used;
4. Describe the beneficial and detrimental effects of micro-organisms in food;
5. Outline the processes for safeguarding and monitoring food quality in Australia (eg. food standards, food labeling); and
6. Describe the roles of the various bodies in Australia for regulating food standards.
UC - Canberra, Bruce
- Semester 2, 2020
- Semester 2, 2019
- Semester 2, 2018
- Semester 2, 2017
4 hours per week.
9279 Introduction to Food Science
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