Available in 2022
Course code



10 units


2000 level

Course handbook


An examination of food legislation, chemical, nutritional and microbiological safety factors that influence food production, processing and supply. Special attention will be given to food and health, novel and new foods and food systems.



  • Semester 1 - 2022

Learning outcomes

On successful completion of the course students will be able to:

1. Understand the legal framework in food production, processing and supply.

2. Demonstrate an understanding of the regulatory and scientific frameworks that control food product information and claims.

3. Describe the management of nutritional and food safety aspects in the food industry and food systems.

4. Describe the effects of foods and their components on human health.


  1. Food regulation
  2. Food processing
  3. Food microbiology
  4. Food safety
  5. Food systems
  6. Food and health
  7. Functional foods and new foods


This course is only available to students active in the B Nutr & Diet (Hons) or B Teach (Secondary) / B Technology, or B Teach (Technology) (Hons) or B Education (Secondary) or B Education (Secondary) (Hons) programs. Student must have successfully completed HLSC1220.

Assessment items

Quiz: Class quiz

Tutorial / Laboratory Exercises: Laboratory assignments (2)

Formal Examination: Formal exam

Contact hours



Face to Face On Campus 3 hour(s) per Week for 2 Weeks


Face to Face On Campus 2 hour(s) per Week for Full Term

Self-Directed Learning

Self-Directed 2 hour(s) per Week for Full Term

Self Directed Learning via Blackboard and course work book. Not timetabled. Students work through readings at their own time.

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.