FST1800 · Fundamentals of food and sensory science

Overview

Food science is a highly interdisciplinary applied science. It incorporates concepts from many different fields including microbiology, chemistry, biochemistry, and nutrition. This unit provides a comprehensive review of the biological and chemical concepts that are important in food science. You will be introduced to food composition, food groups and their constituents and the nutritive values of food constituents. In addition, halal food processing and sensory evaluation theory and methodologies are included. Current issues in food science, nutrition and technology will also be discussed. This unit provides an introduction to food science and technology and is the basis for more advanced study.

Offerings

Assessment

The Handbook lists an examination for this unit.

Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.

Requisites

The Handbook lists no prerequisite, corequisite or prohibition for this unit.

Learning outcomes

1. Define the scope of food science and its relationship with nutrition and food technology;
2. Describe food composition, food groups and their constituents, and the nutritive aspects of various food groups;
3. Recall nutrition labelling, halal food production and regulations and sensory evaluation;
4. Discuss current issues in food science, nutrition, and technology;
5. Acquire and assess information and knowledge from scientific literature;
6. Demonstrate teamwork;
7. Exhibit skills in scientific writing.

Workload

• 3 hours of lectures; • 3 hours of laboratory practicals; • 1 hour workshop and • 5 hours of independent study per week

Student experience, not official rules. Nothing here changes what the Handbook says.