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.
Availability2021 Course Timetables
Callaghan
- Semester 2 - 2021
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
- 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
- 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
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
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.