The University of Newcastle, Australia
Available in 2019

Course handbook


Provides an introduction to the food supply chain and to factors contributing to the quality of food commodities. Current issues in the chain are addressed. Principles for the safe food supply of food are established, as are mandatory and voluntary aspects of requirements for food product labelling. Students are introduced to the principles of the scientific study of food, including the chemical, physical, sensory and microbiological properties of food commodities.

Availability2019 Course Timetables


  • Semester 2 - 2019

Learning outcomes

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. Relate the principles of food science and laboratory based evaluation of food properties to constituents, their reactions and applications;

4. Apply professional software to prepare labels in accord with the Australian legislative requirements;

5. Demonstrate knowledge of the scientific method of enquiry as it relates to the measurement of sensory, chemical and physical properties of foods;

6. Demonstrate ability to work cooperatively with peers to bring a task to satisfactory completion.


This course includes the following topics:

  1. Feeding the world: The worlds food supply chain including Australia's role as a food supplier, and major supply problems;
  2. Factors in the selection and preparation of food: individual and social differences;
  3. Sensory aspects, including sensory properties and responses and their measurement;
  4. Chemical composition and properties of food components, food formulations, additives and food labelling;
  5. Biological structures and properties of foods, food safety & HACCP in food service;
  6. Physical properties of foods and the relationship of sensory to physical parameters;
  7. Structure, composition, properties and essential processing of a selection of water-based foods, protein based foods, carbohydrate based foods, and oil-based foods.

Assessment items

Tutorial / Laboratory Exercises: Laboratory Practical exercises & Reports *

Presentation: Oral Presentation

Formal Examination: Formal Examination

* This assessment has a compulsory requirement.

Compulsory Requirements

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 by participating in and submitting reports for a minimum of 80% of the scheduled laboratory sessions and obtaining an overall grade of at least 50% in the laboratory component of the course.

Contact hours



Face to Face On Campus 3 hour(s) per Week for Full Term


Face to Face On Campus 2 hour(s) per Week for Full Term