Available in 2024
Course code

NUDI2220

Units

10 units

Level

2000 level

Course handbook

Description

An examination of food legislation, chemical, nutritional and microbiological safety factors that influence food production, processing and supply. Special attention will be given to food, health, and culinary nutrition, novel and new foods and food systems.


Availability2024 Course Timetables

Callaghan

  • Semester 1 - 2024

Learning outcomes

On successful completion of the course students will be able to:

1. Understand the legal framework in food production, processing and supply.

2. Demonstrate an understanding of the regulatory and scientific frameworks that control food product information and claims.

3. Describe the management of nutritional and food safety aspects in the food industry and food systems.

4. Describe the effects of foods and culinary nutrition and their components on human health.


Content

  1. Food regulation
  2. Food processing
  3. Food microbiology
  4. Food safety
  5. Food systems and food supply
  6. Food, health and culinary nutrition
  7. Functional foods and new foods

Requisite

This course is only available to students active in the B Nutrition & Dietetics (Honours) [12339], B Teaching (Technology) (Hons) [12373] or B Education (Secondary)[40107], B Education (Secondary) (Hons) [40108], or B Education (Secondary Studies) [40226] programs. Students must have also successfully completed HLSC1220 to enrol in this course.


Assessment items

Quiz: Class quiz

Tutorial / Laboratory Exercises: Laboratory assignments (2)

Formal Examination: Formal exam


Contact hours

Semester 1 - 2024 - Callaghan

Laboratory-1
  • Face to Face On Campus 2 hour(s) per week(s) for 11 week(s) starting in week 2
Lecture-1
  • Face to Face On Campus 1 hour(s) per week(s) for 13 week(s) starting in week 1

Course outline