Food Science 2
A study of the chemical and physical composition of foods, interactions between and alterations within food components. Special attention will be given to functional, novel and genetically modified foods. There will also be a study of the principles of microbiology as they pertain to foods.
- Semester 1 - 2015
1. Apply prior knowledge of food science to special foods and food technology.
2. Appreciate the regulatory and scientific frameworks that control functional foods, novel foods, GMOs.
3. Demonstrate a practical and theoretical understanding of microbiology as it relates to foods, food spoilage and food preservation and be able to relate this to food poisoning/intoxication.
4. Explore the legal framework in the food supply
- Food processing
- Food systems
- Functional foods and GMOs
- Food regulation and product labelling
- Food microbiology
- Food safety
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.
Quiz: Class quiz
Tutorial / Laboratory Exercises: Laboratory assignments (2)
Formal Examination: Formal exam
Face to Face On Campus 3 hour(s) per Week for 2 Weeks
Face to Face On Campus 2 hour(s) per Week for Full Term
Self-Directed 2 hour(s) per Week for Full Term
Self Directed Learning via Blackboard and course work book