Food Science 1

Course code HLSC1220Units 10Level 1000Faculty of Health and MedicineSchool of Health Sciences

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.

This course is mandatory program component and must be passed in order to progress in the Bachelor of Nutrition and Dietetics.

Available in 2015

Callaghan CampusSemester 2
Previously offered in 2014
ObjectivesThroughout all aspects of this course sensitivity to and an understanding of cultural and gender-related issues will be demonstrated as appropriate.

This unit aims to help students to develop a sound understanding of the basic scientific principles of the food supply, and their application to both commercial and domestic food production techniques

As a result of successfully completing this course you should be able to:

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.
Content1. 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
Industrial Experience0
Assumed KnowledgeNUDI1200 Nutrition 1
Modes of DeliveryInternal Mode
Teaching MethodsLecture
Workshop
Assessment Items
Examination: ClassMid Semester Examination - relates to objective 4
Examination: FormalEnd of Semester examination - relates to objective 4
Other: (please specify)Essential Criteria - Students must attend no less than 10 out of the 12 laboratory workshops in order to satisfactorily meet both the essential practical skills and safe practices as outlined in objectives 1,2 & 3
ReportsWorkshop report - relates to objectives 1,2,3 & 4
Contact HoursLecture: for 2 hour(s) per Week for Full Term
Laboratory: for 3 hour(s) per Week for Full Term
Timetables2015 Course Timetables for HLSC1220