Examines the chemical, physical and biological properties of foods and their constituents, and technological issues related to their handling, preparation, preservation, processing and storage. Aspects of food science, such as food quality evaluation, food safety, and food legislation and monitoring will also be explored.
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||explain the compositional, chemical, physical and biological changes that occur during the handling, preparation, processing and storage of food||Knowledge of a discipline|
|2||explain aspects of food science related to food quality evaluation, food safety and food preservation||Knowledge of a discipline|
|3||discuss food legislation and monitoring in Australia, including its relevance to food standards, food labelling, health claims and the safety of the food supply||Knowledge of a discipline|
|4||apply scientific principles and techniques in the experimentation and evaluation of foods in a safe and hygienic manner||Knowledge of a discipline|
|5||collate, interpret and present food experimentation results in a structured format, and be able to critically discuss the findings||Intellectual rigour||Knowledge of a discipline||Communication and social skills|
- Brown, A, 2015, Understanding Food Principles and Preparation, 5th edn, Cengage Learning, Australia. ISBN: 13:978-1-133-60715-1.
Teaching and assessment
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2016 Commonwealth Supported only. Student contribution band: 2
Please check the international course and fee list to determine the relevant fees.