Available in 2013
| Callaghan Campus | Semester 1 |
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Previously offered in 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2004
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.
| Objectives | By the end of this course students should be able to: 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 |
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| Content | 1. Food processing 2. Food systems 3. Functional foods and GMOs 4. Food regulation and product labelling 5. Food microbiology 6. Food safety |
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| Replacing Course(s) | No | ||||||||
| Transition | N/A | ||||||||
| Industrial Experience | 0 | ||||||||
| Assumed Knowledge | HLSC1220 Food Science 1 HLSC1200 Nutrition 1 |
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| Modes of Delivery | Internal Mode | ||||||||
| Teaching Methods | Lecture
Laboratory Self Directed Learning |
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| Assessment Items |
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| Contact Hours | Laboratory: for 3 hour(s) per Week for 2 weeks Lecture: for 2 hour(s) per Week for Full Term Self Directed Learning: for 2 hour(s) per Week for Full Term |
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| Compulsory Components |
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| Timetables | 2013 Course Timetables for NUDI2220 |