Not currently available in 2020

Unit description

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.

Unit content

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

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.

Learning outcomes and graduate attributes

Teaching and assessment


Intensive offerings may or may not be scheduled in every session. 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 study session.

Fee information


Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2020 Commonwealth Supported only. Student contribution band: 2

Fee paying courses
For POSTGRADUATE or UNDERGRADUATE full fee paying courses please check Domestic Postgraduate Fees OR Domestic Undergraduate Fees


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