Available in 2013
|Callaghan Campus||Semester 2|
Previously offered in 2012, 2011, 2010, 2009, 2008, 2007
This course introduces students to foods in a scientific way. It explores different commodities and takes students through their structure, function and issues relating to legal aspects of foods such as additives. This information is fundamental to further studies in food and nutrition and is complementary to studies in nutrition covered in first semester.
This course is mandatory program component and must be passed in order to progress in the Bachelor of Nutrition and Dietetics.
|Objectives||Throughout all aspects of this course sensitivity to and an understanding of cultural and gender-related issues will be demonstrated as appropriate.
This unit aims to help students to develop a sound understanding of the basic scientific principles of the food supply, and their application to both commercial and domestic food production techniques
As a result of successfully completing this course you should be able to:
1. Apply basic scientific principles to the preparation and evaluation of foods
2. Demonstrate appropriate skills and techniques in carrying out practical exercises in a scientifically sound, safe and hygienic manner
3. Demonstrate sound managerial principles and skills in organising, conducting and evaluating the results of the food preparation workshops
4. Demonstrate an understanding of food science and technology principles used in the production of commercial food products.
|Content||1. Food Safety & Hygiene
2. Food processing
3. Chemical & Physical properties of food
5. Dairy foods
6. Fuits & Vegetables
7. Meat, Seafood & poultry
9. Cereals & milling
10. Bakery products
11. Nutritional consequences of food processing
|Assumed Knowledge||NUDI1200 Nutrition 1|
|Modes of Delivery||Internal Mode|
|Contact Hours||Lecture: for 2 hour(s) per Week for Full Term
Laboratory: for 3 hour(s) per Week for Full Term
|Timetables||2013 Course Timetables for HLSC1220|