The supply of safe, high quality food is essential in our modern society. This course will examine the food supply chain and factors contributing to the quality of food commodities. Students are introduced to the principles of the scientific study of food through case studies and experiential laboratory learning, and will explore the chemical, physical, sensory and microbiological properties of food commodities. Principles for the safe supply of food are established, as are mandatory requirements and voluntary aspects of food product labelling. At the completion of this course students will have gained an appreciation of the scope and breadth of food science, and be able to work safely and effectively in kitchen and laboratory environments.
- Semester 2 - 2022
On successful completion of the course students will be able to:
1. Discuss the global management of food commodities and issues in the supply of a safe and adequate daily intake;
2. Compare the contributions of individual, cultural and religious differences to food selection and preparation;
3. Match the principles of food science and laboratory based evaluation of food properties to constituents, their reactions and applications;
4. Apply the scientific method of enquiry as it relates to the measurement of sensory, chemical and physical properties of foods;
5. Implement safe laboratory & kitchen practice, including wearing of appropriate personal protective equipment, safe handling of chemicals and laboratory equipment and safe disposal of chemicals according to the relevant safety data sheets (SDS).
This course includes the following topics:
- Feeding the world: the world's food supply chain including Australia's role as a food supplier, and major supply problems;
- Factors in the selection and preparation of food: individual and social differences;
- Sensory aspects, including sensory properties and responses and their measurement;
- Chemical composition and properties of food components, food formulations, additives and food labelling;
- Biological structures and properties of foods, food safety & HACCP in food service;
- Physical properties of foods and the relationship of sensory to physical parameters;
- Structure, composition, properties and essential processing of a selection of water-based foods, protein based foods, carbohydrate based foods, and oil-based foods.
Tutorial / Laboratory Exercises: Laboratory Practical Exercises & Reports *
Formal Examination: Formal Examination
* This assessment has a compulsory requirement.
In order to pass this course, each student must complete ALL of the following compulsory requirements:
General Course Requirements:
- Laboratory: Induction Requirement - Students must attend and pass the induction requirements before attending these sessions. - In order to participate in this course, students must complete a compulsory safety induction.
Course Assessment Requirements:
- Tutorial / Laboratory Exercises: Pass Requirement - Students must pass this assessment item to pass the course. - Students undertaking this course are required to demonstrate practical and theoretical competency in laboratory-based learning. Feedback will be provided for laboratory exercises and reports throughout the course.
Face to Face On Campus 3 hour(s) per Week for Full Term
Students must participate and submit reports for a minimum of 80% of the scheduled laboratory sessions.
Face to Face On Campus 2 hour(s) per Week for Full Term
The University of Newcastle acknowledges the traditional custodians of the lands within our footprint areas: Awabakal, Darkinjung, Biripai, Worimi, Wonnarua, and Eora Nations. We also pay respect to the wisdom of our Elders past and present.