Unit description

Examines the chemical, biochemical, physical and technological aspects related to the preparation, storage and processing of the major food commodities. Aspects of food production, such as food quality evaluation, food safety and quality control, food preservation principles, and food monitoring and legislation will also be explored.

Unit content

Topic 1: Evaluation of food quality 
Topic 2: Food regulation and monitoring 
Topic 3: Food safety/microbiology/quality control 
Topic 4: Grains, vegetables and fruits, legumes, flesh foods, eggs, milk and milk products, and selected beverages: Structure and chemical composition; chemical, biochemical and physical changes that occur during processing; and technological aspects of their preparation, handling, storage and processing 
Topic 5: Chemical and physical properties of edible fats and oils, proteins, starches and sweeteners, and their uses in food 
Topic 6: Food preservation principles 
Topic 7: Food composition databases; and computerised nutritional analysis software 
Topic 8: Communicating lab experimentation results

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

Prescribed texts

Session 1

  • Brown, A, 2015, Understanding Food Principles and Preparation, 5th edn, Cengage Learning, Australia. ISBN: 13:978-1-133-60715-1.
Prescribed texts may change in future study periods.

Teaching and assessment


Teaching method
Lecture on-site 2 hours (12 weeks)
Laboratory session 2 hours (6 or 7 weeks)
Tutorial on-site 2 hours (6 or 5 weeks)
Laboratory workbook30%
Exam: closed book50%

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 2014 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.