NUT2102 · Food: Science, composition and skills

Overview

This unit provides a strong foundation in supporting you to become experts in the area of food - from the cellular scientific makeup and composition to food microbiology, food regulations and standards coupled with skill based acquisition, exploring the diversity of food and eating practices with an application to nutrition and dietetic practice. Theme 4 (Food from Science to Systems) is the key theme explored in this unit with integration from Theme 1 (Personal Development and Professional Practice) as you extend your skills in cultural competency and communication and the scientific underpinnings from Theme 3 (Nutrition Fundamentals of Health and Disease). In this unit, you will acquire food preparation skills; become familiar with Australia's diverse foods and modify recipes and menus to meet specific nutritional goals. You will gain an appreciation of micro-organisms and the important role they play in food production and in food-borne disease; becoming proficient in risk assessment and safe food handling practices. They will discuss the regulatory system set up in Australia to control food safety, food labelling and food content and gain experience in evaluating the role of science and politics within the regulatory decision-making process.

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. Identify macronutrient and micronutrient composition from the main food groups and cultures found in Australia
2. Apply skills in meal preparation, recipe analysis and recipe modification and interpret the influence of portion and serve size to meet specific nutritional goals
3. Describe the diversity of microorganisms and discuss their relationships in the context of food, nutrition, health and disease
4. Demonstrate laboratory techniques required to culture and identify microorganisms within the context of food safety
5. Describe the format and content of the Australian Food Standards Code and explain the role of FSANZ, Commonwealth and State governments in formulating, implementing and enforcing modern food law
6. Outline the fundamental principles of toxicology and risk assessment, including HACCP (Hazard Analysis and Critical Control Points), and apply the principles to the setting of food standards.
7. Critically evaluate regulations relating to food labelling, food composition and food-related claims in Australia and assess compliance across the food supply

Workload

Approx 9 hours contact per week 12 x 2 hour workshop (24 hours) 5 hours lecture per week (60 hours) 6 x 2 hour kitchen laboratories (12 hours) 3 x 3 hour microbiology laboratories Approx 20 hours per week including contact hours and private study

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