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Food Science (8251.3)

Level: Level 2 - Undergraduate Intermediate Unit
Credit Points: 3
HECS Bands: 2, 4
Faculty: Faculty of Health
Discipline: Discipline of Nutrition and Dietetics

Availability

Possible changes to your unit's learning activities and assessment items

For the remainder of 2020, resulting from Australian Government's directives requiring physical distancing and restrictions on movement because of the COVID-19 pandemic, any exams that are required for assessment in a unit will be online exams. Online exams may also use online proctoring to help assure the academic integrity of those exams. Please contact your unit convener with any questions.

While the University has made efforts to ensure that Unit Outlines reflect a unit’s learning activities and assessment items, any changes to Australian Government directives because of the COVID-19 pandemic may require changes to these during the semester to ensure the safety and well being of students and staff. These changes will not be updated in the published unit outline, but will be communicated to you via your unit’s UCLearn(Canvas) teaching site. Any changes made will continue to meet the unit’s learning outcomes, as described in the Unit Outline.

Unit Outlines

To view your Unit Outline, click View to log in to MyUC and access this information, or visit your unit's online teaching site.

  • 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

If a link to your Unit Outline is not displayed, please check back later. Unit Outlines are generally published by Week One of the relevant teaching period.

Syllabus

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.

Learning Outcomes

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.

Assessment Items

Contact Hours

4 hours per week.

Prerequisites

9279 Introduction to Food Science

Corequisites

None.

Assumed Knowledge

None.

Incompatible Units

None.

Equivalent Units

None.



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