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Introduction to Food Science (9279.1)

Level: Level 1 - Undergraduate Introductory Unit
Credit Points: 3
HECS Bands:

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


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 1, 2021, ON-CAMPUS, BRUCE (200487) - View
  • Semester 1, 2020, ON-CAMPUS, BRUCE (197260) - View
  • Semester 2, 2019, ON-CAMPUS, BRUCE (188409) - View
  • Semester 2, 2018, ON-CAMPUS, BRUCE (180197) - View
  • Semester 2, 2017, ON-CAMPUS, BRUCE (164350) - View
  • Semester 2, 2016, ON-CAMPUS, BRUCE (151752) - View
  • Semester 2, 2015, ON-CAMPUS, BRUCE (140470) - 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.


The unit provides students with an introduction to the topics in Food Science and Technology. Students will explore and gain an understanding into the history of food science and the factors that have shaped food science in Australia; the organisations involved in food regulatory processes and policy development; and consumer attitudes and behaviour towards the topics of food science and technology. This unit will also familarise students with current food processing and preservation techniques; the requirements for food additives; and food safety and stability.

Learning Outcomes

On completion of this unit, students will be able to:

1. Explain the development of food science in Australia;

2. Analyse consumer attitudes and behaviours towards food safety, food processing and preservation techniques;

3. Demonstrate an understanding of the food processing and preservation techniques;

4. Understand the requirements and policy relating to food additives; and

5. Apply the food safety standards to specific situations.

Assessment Items

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Contact Hours

5 hours per week


Students cannot enrol in this unit if they are enrolled in or have already completed 8251 Food Science.



Assumed Knowledge


Incompatible Units


Equivalent Units


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