Not currently available in 2020
Introduces students to the historical and contemporary aspects of food and wine technology. The unit develops students' understanding in food and wine quality and the role molecular gastronomy plays in relation to product development. Paddock to plate policy propositions are explored that involve the tensions between economic drivers, sustainable food systems and consumer demand.
Topic 1: Food security and sustainability
Topic 2: The historical development of food and wine in Australia
Topic 3: Contemporary aspects of food and wine production systems
Topic 4: Food science and technology
Topic 5: Aspects of food and wine harmony
Topic 6: Food and wine product development
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.
Learning outcomes and graduate attributes
|On completion of this unit, students should be able to:||GA1||GA2||GA3||GA4||GA5||GA6||GA7|
|1||critically analyse the role of food policy and the economic implications of meeting food security and consumer demand as a sustainable food system||Intellectual rigour||Creativity|
|2||discuss the historical development and contemporary influences of the Australian food and wine industry||Intellectual rigour||Knowledge of a discipline|
|3||identify and describe the physical, chemical and sensory aspects of food and wine||Knowledge of a discipline|
|4||explain the interrelationships of food and wine as a sensory experience||Knowledge of a discipline|
|5||understand the processes, techniques and preservation methods used in food and wine production.||Knowledge of a discipline|
Teaching and assessment
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2020 Commonwealth Supported only. Student contribution band: 2
Please check the international course and fee list to determine the relevant fees.