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Unit description

Historical developments and contemporary factors that influence the Australian food industry are compared and contrasted. Principles in food product development are examined and food science concepts are applied to practical food product development processes. Students also analyse environmental and social implications of food manufacturing and emerging technologies in food production.

Unit content

1. The Australian food industry 

2. Food Product Development 

3. Food Science 

4. Food Manufacture

Learning outcomes

Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.

On completion of this unit, students should be able to:
1Discuss the historical developments and contemporary factors that influence the Australian food industry as they relate to traditional and emerging technologies and sustainable production methods
2Analyse the impact of food manufacture on the individual, society and the environment
3Apply the process of food product development to the design of a food product
4Explain the manufacturing processes and technologies used in the production and distribution of a food product
5Describe the functional properties of nutrients and associated foods
6Identify and describe the physical, chemical and sensory aspects of food
7Apply theoretical food science concepts to practical food product development processes

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

  1. Discuss the historical developments and contemporary factors that influence the Australian food industry as they relate to traditional and emerging technologies and sustainable production methods
  2. Analyse the impact of food manufacture on the individual, society and the environment
  3. Apply the process of food product development to the design of a food product
  4. Explain the manufacturing processes and technologies used in the production and distribution of a food product
  5. Describe the functional properties of nutrients and associated foods
  6. Identify and describe the physical, chemical and sensory aspects of food
  7. Apply theoretical food science concepts to practical food product development processes

Teaching and assessment

Notice

Intensive offerings may or may not be scheduled in every teaching period. Please refer to the timetable for further details.

Southern Cross University employs different teaching methods within units to provide students with the flexibility to choose the mode of learning that best suits them. SCU academics strive to use the latest approaches and, as a result, the learning modes and materials may change. The most current information regarding a unit will be provided to enrolled students at the beginning of the teaching period.

Fee information

Domestic

Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.

Fee paying courses
For postgraduate or undergraduate full fee paying courses please check Domestic Postgraduate Fees OR Domestic Undergraduate Fees

International

Please check the international course and fee list to determine the relevant fees.

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