The University of Newcastle, Australia
Available in 2020
Course code

NUDI2220

Units

10 units

Level

2000 level

Course handbook

Description

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.


Availability2020 Course Timetables

Callaghan

  • Semester 1 - 2020

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.


Content

  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

Requisite

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

Callaghan

Laboratory

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

Lecture

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.