HLSC1220Food Science 1

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.

Availability2017 Course Timetables

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

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

Requisite

This course is only available to students enrolled in the B Nutrition & Dietetics (Hon) or B Teaching (Secondary) / B Technology or B of Teaching (Technology) (Hon) programs.

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