HLSC1220

Food Science 1

Faculty of Health and Medicine School of Health Sciences

10 Units 1000 Level Course

Available in 2014

Callaghan Campus	Semester 2

Previously offered in 2013, 2012, 2011, 2010, 2009, 2008, 2007

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.

Objectives

Throughout 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.

Content

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

Industrial Experience

Assumed Knowledge

NUDI1200 Nutrition 1

Modes of Delivery

Internal Mode

Teaching Methods

Lecture
Workshop

Assessment Items

Examination: Class	Mid Semester Examination - relates to objective 4
Examination: Formal	End 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
Reports	Workshop report - relates to objectives 1,2,3 & 4

Contact Hours

Lecture: for 2 hour(s) per Week for Full Term
Laboratory: for 3 hour(s) per Week for Full Term

Timetables