Food Science 1
This course introduces students to foods in a scientific way. It explores different commodities and takes students through their structure, function and issues relating to legal aspects of foods such as additives. This information is fundamental to further studies in food and nutrition and is complementary to studies in nutrition covered in first semester.
- Semester 2 - 2015
1. Apply basic scientific principles to the preparation and evaluation of foods
2. Demonstrate appropriate skills and techniques in carrying out practical exercises in a scientifically sound, safe and hygienic manner
3. Demonstrate sound managerial principles and skills in organising, conducting and evaluating the results of the food preparation workshops
4. Demonstrate an understanding of food science and technology principles used in the production of commercial food products.
- Food Safety & Hygiene
- Food processing
- Chemical & Physical properties of food
- Dairy foods
- Fuits & Vegetables
- Meat, Seafood & poultry
- Cereals & milling
- Bakery products
- Nutritional consequences of food processing
This course replaces the following course(s): . Students who have successfully completed are not eligible to enrol in HLSC1220.
This course is only available to students enrolled in the Bachelor of Nutrition and Dietetics (Honours) or Bachelor of Teaching (Secondary) / Bachelor of Technology or Bachelor of Teaching (Technology) (Honours) programs.
In Term Test: Mid-semester Exam
Formal Examination: Final Exam
Tutorial / Laboratory Exercises: Laboratory Attendance
Presentation: Laboratory report and presentation
Face to Face On Campus 3 hour(s) per Week for Full Term starting in week 1
Laboratory runs from weeks 1 - 13
Face to Face On Campus 2 hour(s) per Week for Full Term starting in week 1