Food Science 1

Course code HLSC1220
Available in 2016
2016 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 - 2016

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 B Nutrition & Dietetics (Hon) or B Teaching (Secondary) / B Technology or B of Teaching (Technology) (Hon) programs. If you have successfully completed HLSC1200 you cannot enrol in this course.

Assessment Items

In Term Test: Mid-semester Exam

Formal Examination: Final Exam

Tutorial / Laboratory Exercises: Laboratory Attendance

Presentation: Laboratory report and presentation

Contact Hours



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