HLSC1220
10 units
1000 level
Course handbook
Description
This course introduces students to foods in a scientific way. It explores different commodities and takes students through their structure, function and issues relating to legal aspects of foods such as additives. This information is fundamental to further studies in food and nutrition and is complementary to studies in nutrition covered in first semester.
Availability2018 Course Timetables
Callaghan
- Semester 2 - 2018
Learning outcomes
On successful completion of the course students will be able to:
1. Apply basic scientific principles to the preparation and evaluation of foods
2. Demonstrate appropriate skills and techniques in carrying out practical exercises in a scientifically sound, safe and hygienic manner
3. Demonstrate sound managerial principles and skills in organising, conducting and evaluating the results of the food preparation workshops
4. Demonstrate an understanding of food science and technology principles used in the production of commercial food products.
Content
- Food Safety & Hygiene
- Food processing
- Chemical & Physical properties of food
- Eggs
- Dairy foods
- Fuits & Vegetables
- Meat, Seafood & poultry
- Legumes
- Cereals & milling
- Bakery products
- Nutritional consequences of food processing
- Beverages
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
Laboratory
Face to Face On Campus 3 hour(s) per Week for Full Term starting in week 1
Laboratory runs from weeks 1 - 13
Lecture
Face to Face On Campus 2 hour(s) per Week for Full Term starting in week 1