HLSC1220Food Science 1

Course handbook

Description

This course introduces students to major foods/food groups/food categories with application to human health and food production, with a scientific approach in weekly written and laboratory content. The course explores different commodities and takes students through their structure, function and nutritional issues relating to processing and cultural aspects in the Australian context. This information is fundamental to further studies to nutrition and dietetics and is complimentary to studies in nutrition covered in Semester 1.

Availability2020 Course Timetables

Learning outcomes

On successful completion of the course students will be able to:

1. Demonstrate knowledge of major foods/food groups/food categories, and application to human health, food production and cultural impact.

2. Demonstrate and apply knowledge of the scientific principles to the preparation and evaluation of foods and display oral presentation skills.

3. Demonstrate appropriate food skills and techniques in completing practical exercises in a scientifically sound, safe and hygienic manner.

4. Demonstrate an understanding of food science, technology and processing principles used in the production of commercial food products.

5. Participate in collaborative decision making, shared responsibility and shared vision within a team, recognising the diverse roles other team members play.

Content

1. Food Safety & Hygiene
2. Food processing
3. Chemical & Physical properties of food
4. Eggs
5. Dairy foods
6. Fuits & Vegetables
7. Meat, Seafood & poultry
8. Legumes
9. Cereals & milling
10. Bakery products
11. Nutritional consequences of food processing
12. Beverages
13. General presentation skills and knowledge of cultural aspects of food availability and food selection

Requisite

This course is only available to students enrolled in the B Nutrition & Dietetics (Hons) or B Teaching (Sec) / B Technology or B of Teaching (Technology) (Hons) or B Education (Sec) or B Education (Sec) (Hons) programs and have successfully completed NUDI1000.

Assessment items

In Term Test: Mid-semester Exam

Formal Examination: Final Exam

Tutorial / Laboratory Exercises: Laboratory Attendance

Presentation: Laboratory report and presentation

Contact hours

Callaghan