Available in 2022
Course code



10 units


1000 level

Course handbook


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.



  • Semester 2 - 2022

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.


  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


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



Face to Face On Campus 3 hour(s) per Week for Full Term starting in week 1

Laboratory runs from weeks 1 - 13


Face to Face On Campus 2 hour(s) per Week for Full Term starting in week 1

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.