NUT1102 · Food science

Overview

The unit will introduce food science particularly the chemistry of food components in their raw and cooked state. It will introduce food preparation and cooking skills, sensory evaluation of food, food processing, production, packaging and storage. Methods of analysing food for nutrient and non-nutrient content will be examined. Teaching will be based on interactive lectures with explicit learning objectives. These will be supplemented by tutorials to support your learning and by kitchen and laboratory practical sessions for the acquisition of basic skills in food selection, storage, preparation, cooking and food analysis.

Offerings

Assessment

The Handbook lists an examination for this unit.

Assessment in this unit includes hurdle assessment tasks. Failure of any hurdle assessment task may result in failure of the unit.

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

Requisites

Learning outcomes

1. Explore the chemistry and functionality of macronutrients, micronutrients and non-nutrients in food
2. Explain the impact of agricultural production, cooking, processing and storage on the sensory characteristics and composition of food
3. Describe the principles of safe food handling, including the role of water activity in food quality
4. Explore analytical techniques used for generating food composition data and assessing the characteristics of food
5. Utilise written and visual strategies to communicate food science concepts

Workload

Approximately 6 hours of teacher-direct study + 6 hours of self-directed per week, total 12 hours 2 x 2-hour seminar (total 4 hours) 12 x 2-hour lecture (total 24 hour) 12 x 2-hour workshop (total 24 hours) 5 x 2-hour practical activities (total 10 hours)

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