The University of Newcastle, Australia
Available in 2020
Course code

HLSC1220

Units

10 units

Level

1000 level

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

Callaghan

  • Semester 2 - 2020

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

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