Click to show Site menu [+]

NUDI2220

Food Science 2

10 Units 2000 Level Course

Available in 2012

Callaghan CampusSemester 1

Previously offered in 2013, 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
Content
1. Food processing
2. Food systems
3. Functional foods and GMOs
4. Food regulation and product labelling
5. Food microbiology
6. Food safety
Replacing Course(s)
No
Transition
N/A
Industrial Experience
0
Assumed Knowledge
HLSC1220 Food Science 1
HLSC1200 Nutrition 1
Modes of Delivery
Internal Mode
Teaching Methods
Lecture
Laboratory
Self Directed Learning
Assessment Items
Examination: Class
Examination: Formal
Examination, Formal
ESSENTIAL CRITERION.
Laboratory Exercises
Written Laboratory Reports
Other: (please specify)
Essential skills - A pass in the written examination is an ESSENTIAL criterion to pass this course. This examination covers all the course objectives.
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

Timetables

2012 Course Timetables for NUDI2220