Foods and Nutrients I
Available in 2012
Previously offered in 2013, 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2004
Provides an introduction to the food supply chain and to factors contributing to the quality of food commodities. Current issues in the chain are addressed. Principles for the safe food supply of food are established, as are mandatory and voluntary aspects of requirements for food product labelling. Students are introduced to the principles of the scientific study of food, including the chemical, physical, sensory and microbiological properties of food commodities.
This course has a compulsory course component. As well as an overall passing grade (50%) students must meet the established minimum requirements relating to participation in laboratories and the submission of laboratory reports.
In order to participate in this course, students must complete a compulsory Workplace Health and Safety requirement. Students will receive full information on this compulsory course component in the course outline provided by the school.
On successful completion of the course, students will be able to:
1. Discuss the global management of food commodities and issues in the supply of a safe and adequate daily intake;
2. Compare the contributions of individual, cultural and religious differences to food selection and preparation;
3. Relate the principles of food science and laboratory based evaluation of food properties to constituents, their reactions and applications;
4. Apply professional software to prepare labels in accord with the Australian legislative requirements;
5. Demonstrate knowledge of the scientific method of enquiry as it relates to the measurement of sensory, chemical and physical properties of foods;
6. Demonstrate ability to work cooperatively with peers to bring a task to satisfactory completion.
This course includes the following topics:
1. Feeding the world: The worlds food supply chain including Australia's role as a food supplier, and major supply problems;
2. Factors in the selection and preparation of food: individual and social differences;
3. Sensory aspects, including sensory properties and responses and their measurement;
4. Chemical composition and properties of food components, food formulations, additives and food labelling;
5. Biological structures and properties of foods, food safety & HACCP in food service;
6. Physical properties of foods and the relationship of sensory to physical parameters;
7. Structure, composition, properties and essential processing of a selection of water-based foods, protein based foods, carbohydrate based foods, and oil-based foods.
Modes of Delivery
Laboratory: for 3 hour(s) per Week for Full Term
Lecture: for 2 hour(s) per Week for Full Term