Food Science 1

Course code HLSC1220
Available in 2015
2015 Course Timetables


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

Learning Outcomes

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.


  1. Food Safety & Hygiene
  2. Food processing
  3. Chemical & Physical properties of food
  4. Eggs
  5. Dairy foods
  6. Fuits & Vegetables
  7. Meat, Seafood & poultry
  8. Legumes
  9. Cereals & milling
  10. Bakery products
  11. Nutritional consequences of food processing
  12. Beverages


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.

Assessment Items

In Term Test: Mid-semester Exam

Formal Examination: Final Exam

Tutorial / Laboratory Exercises: Laboratory assignment

Presentation: Presentation to class by laboratory group

Contact Hours



Face to Face On Campus 3 hour(s) per Week for Full Term

Laboratory runs from weeks 1 - 13


Face to Face On Campus 2 hour(s) per Week for Full Term