NUT1025 · Food science and analysis

Overview

This unit is a part of Theme 1 – Foundation of Medical, Food and Nutritional Sciences. It is essential to have knowledge of various nutrients in food and basic nutrient analytical methods. You will be introduced to the basics of food analysis and trained on nutrient analysis methods in laboratory setting, with learning focusing on macronutrients, micronutrients, trace elements and water contents in foods. This unit will also introduce you to concepts of food science which includes food properties and commodities, genetically modified foods, food processing, preservation and food toxicants.

Offerings

Assessment

The Handbook does not list a final examination among the assessment items. That is not a guarantee there is none.

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 and structure, properties and roles of macronutrients, micronutrients and water in foods.
2. Conduct appropriate nutrient analysis to identify food contents.
3. Identify changes in foods during processing, production, packaging and storage.
4. Describe basic aspects of food science including food properties and commodities, genetically modified foods, and food processing, preservation and food toxicants.
5. Conduct appropriate sensory evaluation tests with regards to food attributes or consumer preferences

Workload

6 hours of teacher-directed study per week, including 2 hours of lectures, 2 hours of tutorials every month, 3 hours of laboratory practical. 6 hours per week of self-directed study. Total per week = 12 hours

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